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4.72 from 7 votes

Israeli Couscous Taco Salad with California Avocados

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.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Salad
Cuisine: Southwestern
Servings: 4 people
Author: Gaby Dalkin

Ingredients

  • 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 tablespoon chopped cilantro
  • 1 lime juiced
  • ½ cup salsa
  • 2 California Avocados seeded and chopped
  • salt and pepper to taste

Instructions

  • 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.

Notes

I love to make this on the weekend to enjoy all week long! I just add a fresh avocado before dishing up each serving.

Nutrition

Calories: 443kcal | Carbohydrates: 67g | Protein: 14g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.003g | Sodium: 245mg | Potassium: 1030mg | Fiber: 16g | Sugar: 7g | Vitamin A: 1462IU | Vitamin C: 59mg | Calcium: 60mg | Iron: 3mg