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Couscous Taco Salad

20 Sep

After about a month of cooking for myself, I finally got sick of cooking pasta and chicken for dinner every night. One of my roommates Chelsea is an amazing cook and inspired me to get adventurous and try some new recipes! I found a recipe for Israeli Couscous Taco Salad on the blog “What’s Gabby Cooking?” and made it last night. It was SO easy, quick (literally it took ten minutes), and made a lot so you can share it with friends or save it for busy days.

Bad picture, I swear it tastes better than it looks…
Ingredients
  • 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
  • 2 California Avocados, seeded and chopped
  • salt and pepper to taste
Instructions
  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. (I recommend 1 avocado for every 2 servings.