If you haven’t tried Israeli couscous, you should, because it’s dope. It tastes like pasta, has a slightly chewy texture, and makes an awesome addition to a salad. Pick it up from your local market, or try this one from Trader Joe’s. After discovering my love for Israeli couscous, I instantly started messing around with it, developed this salad recipe, and I’ve made it countless times since.
One of my favorite things about this salad, is it isn’t just a salad. It also works great as a burrito/wrap filling, or a chunky dip for chips. Play around with the ingredients you have on hand, and enjoy a colorful and filling lunch.
Israeli Couscous Salad
- Prep Time:15 minutes
- Cook Time:10 minutes
- Total Time:25 minutes
- Servings:4
- Medium
- 1 cup Israeli couscous
- 1/4 onion
- 1 tomato
- 1 avocado
- 1 cup spinach
- 1 cup black beans
- 1 cup roasted corn
Ingredients
-
Step 1
Cook Israeli couscous according to package, and set aside to let cool.
#SpoonTip: If you’re a health-nut swap the couscous for quinoa or one of these super grains.
-
Step 2
Chop onion, tomato, and avocado.
-
Step 3
Drain and rinse beans.
-
Step 4
Heat up the corn in the microwave.
-
Step 5
Combine couscous, onion, tomato, avocado, beans, corn, and spinach in bowl.
#SpoonTip: Make sure the couscous has cooled to room temperature before you do this step.
-
Step 6
Season or dress salad to preference. Top it with salsa, a homemade dressing, or salt and pepper.