The month of July is super exciting for me!! Not only am I home after a month of traveling, but I get to play around in my kitchen with my all time favorite ingredient – avocado!! For the month of July, I’m teaming with with The California Avocado Commission to bring you amazing recipes featuring the one and only California Avocado.
This is probably one of the most exciting projects I’ve been able to work on through What’s Gaby Cooking. I mean, let’s be real here people, I have an entire section of my website devoted to every recipe involving avocados. I eat at least an avocado every day. I eat them for breakfast, lunch, snacks, dinner and dessert. And the result – I have really freaking good skin
So to kick things off this month, I’m sharing one of my all time favorite recipes for an Israeli Couscous Taco Salad. I make big batches of this taco salad all the time and leave it in my fridge for the flavors to marinate together over the course of a few days, and every time I’m hungry, I just serve myself a little portion and chop up fresh avocado to toss it. Pure perfection. Later on this month we are doing away an awesome Avocado themed giveaway and I can assure you it’s one you are not going to want to miss! So in the mean time, make sure to check out the California Avocado Facebook and Twitter page to see what else is going on in the world of avocados. And if you’re in need of some more avocado inspiration – I’ve got you covered.
- 1 cup Israeli Couscous
- 1 red bell pepper, chopped
- 1 cup black beans, cooked and drained
- 2 ears corn, kernels removed
- 4 scallions, chopped
- 2 tbsp chopped cilantro
- 1 lime, juiced
- 1/2 cup salsa
- 2 California Avocados, seeded and chopped
- salt and pepper to taste
- Cook the Israeli Couscous according to the package directions. Once cooked, remove from heat and set aside to cool.
- In a large bowl combine the red bell pepper, black beans, corn, scallions, cilantro, salsa and lime juice. Mix together.
- Add the Israeli Couscous and toss together. Season with salt and pepper. Taste and adjust lime juice if needed.
- Before serving, add chopped avocado. (I recommend 1 avocado for every 2 servings.