California Avocado season has ended.

Israeli Couscous and California Avocado Salad

Total time:

15 min

Prep time:


Cook time:

15 min

Israeli Couscous and California Avocado Salad



Serves: 4

1 cup Israeli Couscous
1 red bell pepper, chopped
1 cup black beans, cooked and drained
2 ears corn, kernels removed
4 scallions, chopped
2 Tbsp. chopped cilantro
1 lime, juiced
1/2 cup Salsa
As needed Salt and pepper to taste
2 ripe, Fresh California Avocado, seeded, peeled and chopped

As with all fruits and vegetables, wash avocados before cutting.
Check out our tips for how to choose and use California Avocados.


  1. Cook the Israeli Couscous according to the package directions. Once cooked, remove from heat and set aside to cool
  2. In a large bowl combine the red bell pepper, black beans, corn, scallions, cilantro, salsa and lime juice. Mix together
  3. Add the Israeli Couscous and toss together. Season with salt and pepper. Taste and adjust lime juice if needed
  4. Before serving, add chopped avocado

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

© 2011 What’s Gaby Cooking

Nutrition information per serving

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

About the author

What’s Gaby Cooking for the California Avocado Commission.

Gaby is a brand advocate. Their content on the California Avocado Commission website and/or blog are part of their partnership with our organization.


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