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
Ingredients
Instructions
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.
Chop onion, tomato, and avocado.
Drain and rinse beans.
Heat up the corn in the microwave.
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.
Season or dress salad to preference. Top it with salsa, a homemade dressing, or salt and pepper.