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Israeli Couscous Taco Salad with California Avocados

Course: Salad
Cuisine: Southwestern
Servings: 4
Author: Gaby


  • 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.