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.
| Israeli Couscous and California Avocado Salad |
- 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.
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Gaby, this looks amazing! Beautiful salad. Can’t wait to try!
I made this last night and it was FABULOUS! I brought the leftovers for lunch today and a co-worker said it looked so good that she needed the recipe. I passed it on to her along with your website
YUM! I want this right now.
Yum! I never thing of combining Mexican flavors with Israeli Couscous, sounds tasty.
You got me with the “really freaking good skin”. That’s it – more avocados for me! I love them anyway.
What a beautiful salad!
Avocado food board couldn’t have a more perfect and enthusiastic representative. I’m so glad they finally came to their senses! You’re the best brand ambassador, ever!
Anything with avocados is more than worthy of my taste buds.
wow this is really calling my name! Great to meet you in Austin!
Made this last night for dinner, it was fantastic! I used your salsa recipe in this dish. What a great combination of flavors! I will definitely be making this recipe over and over again. And for those of you who don’t have or can’t find Israeli couscous, I just used regular whole wheat couscous. Keep these great recipes coming! thanks!!
I can’t wait to make this…it’s on my lunch menu next week when my sister comes…can’t wait!
BTW…random…what plugin do you use for your recipes? I really like and am looking for something like it.
Just made this to go along with my beer brats… delicious!!! Thanks!
Made this- it’s awesome!
Couscous is so easy and quick to make! This recipe sounds like a great decorative way to serve it. Maybe I’ll do it on the side with quesadillas?
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