Israeli Couscous and Avocado Salad
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This Israeli couscous salad is delicious, filling and vegetarian! It’s filled with fresh veggies, pomegranate seeds, goat cheese, and creamy avocado cilantro dressing.
Today’s post is sponsored by Litehouse!
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 base to the salad, while 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.
I then added fresh avocado on top, because in my world, there can never be enough avocado, ever! You could also use this simple, delicious Avocado Vinaigrette recipe.
Ingredients
- 1 tablespoon olive oil
- 8 ounces 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 or avocado vinaigrette dressing
- 1 avocado (de-seeded & diced)
- ¼ cup pomegranate seeds – follow this post for how to cut a pomegranate and easily remove the seeds.
- ¼ cup goat cheese (crumbled)
- 2 tablespoons fresh cilantro (chopped)
Instructions
Heat the olive oil in a medium saucepan on the stove 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 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.
Top it with Chili Lime Garlic Grilled Shrimp or Greek Marinated Chicken for a boost of protein.
More salad recipes
Try these other delicious salad recipes!
Israeli Couscous and Avocado Salad
Ingredients
- 1 tablespoon olive oil
- 8 ounces 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, or avocado vinaigrette dressing
- 1 avocado, seeded and diced
- ¼ cup pomegranate seeds
- ¼ cup goat cheese, crumbled
- 2 tablespoons fresh cilantro, chopped
Instructions
- Heat the olive oil in a medium saucepan on the stove 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, dice 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 avocado dressing.
- Place in a serving bowl and top with the avocado, pomegranate seeds, goat cheese and fresh cilantro.
- Toss everything together and dig in!
Nutrition Facts
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