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Israeli Couscous & Avocado Salad
Print Recipe
Israeli couscous provides a healthy, high fiber base for this delicious, vegetarian salad filled with fresh veggies & creamy avocado cilantro dressing!
Course
Main Course, Salad, Side Dish
Cuisine
American
Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
Total Time
25
minutes
mins
Servings
4
people
Calories
442
Author
Whitney Bond
Ingredients
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
or
avocado vinaigrette dressing
1
avocado
seeded & diced
¼
cup
pomegranate seeds
¼
cup
goat cheese
crumbled
2
tbsp
fresh cilantro
chopped
Instructions
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!
Nutrition
Serving:
4
g
|
Calories:
442
kcal
|
Carbohydrates:
58
g
|
Protein:
13
g
|
Fat:
17
g
|
Saturated Fat:
4
g
|
Cholesterol:
6
mg
|
Sodium:
237
mg
|
Potassium:
511
mg
|
Fiber:
7
g
|
Sugar:
5
g
|
Vitamin A:
1035
mg
|
Vitamin C:
45.6
mg
|
Calcium:
88
mg
|
Iron:
1.5
mg