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2
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Israeli Couscous & Avocado Salad
Israeli couscous provides a healthy, high fiber base for this delicious, vegetarian salad filled with fresh veggies & creamy avocado cilantro dressing!
Servings:
4
people
Prep Time:
10
mins
Cook Time:
15
mins
Total Time:
25
mins
Author:
Whitney Bond
Course:
Main Course, Salad, Side Dish
Cuisine:
American
Ingredients
½
1x
2x
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 Facts
Serving
4
g
Calories
442
kcal
(22%)
Carbohydrates
58
g
(19%)
Protein
13
g
(26%)
Fat
17
g
(26%)
Saturated Fat
4
g
(20%)
Cholesterol
6
mg
(2%)
Sodium
237
mg
(10%)
Potassium
511
mg
(15%)
Fiber
7
g
(28%)
Sugar
5
g
(6%)
Vitamin A
1035
mg
(21%)
Vitamin C
45.6
mg
(55%)
Calcium
88
mg
(9%)
Iron
1.5
mg
(8%)
Did you make this recipe?
Tag
@WhitneyBond
on Instagram and hashtag it
#WBRecipes
!