Israeli Couscous Taco Salad With California Avocados
This vibrant and refreshing avocado couscous salad is a celebration of colors and flavors. The chewy Israeli couscous provides a hearty base for the zesty lime juice, sweet corn, creamy avocado, and crunchy bell pepper. A fiesta in every bite, this salad is perfect for a light lunch or a side dish for your next gathering. Get ready to treat your taste buds to a delightful symphony of textures and tastes!
— Constant Cookbook
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 tbsp chopped cilantro
- 1 lime, juiced
- 1/2 cup salsa
- 2 California Avocados, seeded and chopped
- salt and pepper to taste
- 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
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.
Nutrition
- Calories: 443 kcal
- Carbohydrate Content: 67 g
- Protein Content: 14 g
- Fat Content: 16 g
- Saturated Fat Content: 2 g
- Trans Fat Content: 0.003 g
- Sodium Content: 245 mg
- Fiber Content: 16 g
- Sugar Content: 7 g
- Unsaturated Fat Content: 12 g
- Serving Size: 1 serving
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