Friday, September 7, 2012

Israeli Couscous Taco Salad with Avocado

Israeli Couscous Taco Salad with Avocado

Serves 3-4.

So delicious and great for your body.  We added chicken for extra protein.
Slightly adapted from: What's Gaby Cooking?

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
1 chicken breast, cooked and shredded, if desired
Cook the Israeli Couscous according to the package directions. Once cooked, remove from heat and set aside to cool.

In a large bowl combine the red bell pepper, black beans, corn, scallions, cilantro, salsa and lime juice. Mix together.

Add the Israeli Couscous and chicken (if using); toss together. Season with salt and pepper. Taste and adjust lime juice if needed.

Before serving, add chopped avocado.

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