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
  • 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.  

    Photo by Claire Couron
  • Step 2

    Chop onion, tomato, and avocado.

    Photo by Claire Couron
  • Step 3

    Drain and rinse beans.

    Photo by Claire Couron
  • Step 4

    Heat up the corn in the microwave.

    Photo by Claire Couron
  • 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. 

    Photo by Claire Couron
  • Step 6

    Season or dress salad to preference. Top it with salsa, a homemade dressing, or salt and pepper.

    Photo by Claire Couron