Israeli Couscous Taco Salad
Total Time
25 mins
Prep Time
10 mins
Cook Time
15 mins
Rating
4.7 out of 5 stars
(7)
Ingredients
4
- 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
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Preparation
Step 1
Cook the Israeli Couscous according to the package directions. Once cooked, remove from heat and set aside to cool.
Step 2
In a large bowl, combine the red bell pepper, black beans, corn, scallions, cilantro, salsa, and lime juice. Mix together.
Step 3
Add the Israeli Couscous and toss together. Season with salt and pepper. Taste and adjust lime juice if needed.
Step 4
Before serving, add chopped avocado. (I recommend 1 avocado for every 2 servings).
Step 5
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Chef's 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.
