Recipe

How to Make Israeli Couscous Salad

By Claire Couron at Gonzaga University

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
Ingredients
  • 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

Want more salad? Check these out: