With spring right around the corner, I’m so excited to share this yummy new salad recipe that’s full of bright, delicious flavors!
Israeli couscous provides a healthy, high fiber base to the salad, while vitamin packed pomegranate seeds add a sweet and tart burst on top!
I tossed the salad in Litehouse Foods new OPA Avocado Cilantro Dressing made with greek yogurt which contains 50% less calories than other salad dressings! I then added fresh avocado on top, because in my world, there can never be enough avocado, ever!
I’m also excited to announce that I’ll be making this delicious salad on March 11 at the Litehouse Foods booth at the Natural Products Expo in Anaheim, California! If you’re attending the expo, be sure to stop by, say hi and try some of the delicious food that I’ll be cooking up!
- 1 tbsp olive oil
- 8 oz Israeli couscous
- ½ cup red bell pepper (diced)
- ½ cup red onion (diced)
- 1 jalapeno (diced)
- 1 cup cherry tomatoes (halved)
- ½ cup Litehouse OPA Avocado Cilantro Dressing
- 1 avocado (de-seeded & diced)
- ¼ cup pomegranate seeds
- ¼ cup goat cheese (crumbled)
- 2 tbsp fresh cilantro (chopped)
Heat the olive oil in a medium saucepan over medium high heat.
Add the couscous and toast lightly 4-5 minutes. In the meantime, bring 2 cups of water to boil on the stove in a separate saucepan. After the couscous is lightly toasted, slowly add the boiling water to the couscous. Cover the pan, reduce heat to low and simmer 10-12 minutes.
While the couscous is cooking, chop the bell pepper, onion, jalapeno and cherry tomatoes. Add them to a large bowl.
Once the couscous is cooked, add it to the bowl with the chopped veggies, toss with the Litehouse OPA Avocado Cilantro Dressing.
Place in a serving bowl and top with the avocado, pomegranate seeds, goat cheese and fresh cilantro.
Toss everything together and dig in!
So many fresh flavors in this light, yet filling salad! A win as a side dish or an entree!
♣ Vegetarian Option: This recipe is vegetarian.
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