Israeli Couscous and California Avocado Salad

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Serves: 4
cup  Israeli Couscous
  red bell pepper, chopped
cup  black beans, cooked and drained
  ears corn, kernels removed
  scallions, chopped
Tbsp.  chopped cilantro
  lime, juiced
1/2  cup  Salsa
  As needed  Salt and pepper to taste
  ripe, Fresh California Avocado, seeded, peeled and chopped

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


  1. Cook the Israeli Couscous according to the package directions. Once cooked, remove from heat and set aside to cool
  2. In a large bowl combine the red bell pepper, black beans, corn, scallions, cilantro, salsa and lime juice. Mix together
  3. Add the Israeli Couscous and toss together. Season with salt and pepper. Taste and adjust lime juice if needed
  4. Before serving, add chopped avocado

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

© 2011 What’s Gaby Cooking

What's Gaby Cooking

What’s Gaby Cooking for the California Avocado Commission.

Gaby is a brand advocate. Their content on the California Avocado Commission website and/or blog are part of their partnership with our organization.

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