This Israeli couscous salad is vibrant, filling, and vegetarian. It combines tender Israeli couscous with crisp vegetables, juicy pomegranate seeds, creamy avocado, tangy goat cheese, and a smooth avocado-cilantro dressing for a bright, satisfying dish.
Today’s post is sponsored by Litehouse.
With spring approaching, this Israeli couscous and avocado salad is a fresh, colorful option for lunches, weeknight dinners, potlucks, or meal prep. Israeli couscous (also called pearl couscous) creates a hearty base that holds up well when tossed with dressing and vegetables. The mix of crunchy red pepper, sharp red onion, bright cherry tomatoes, and a touch of jalapeño gives the salad lively contrast. Pomegranate seeds add sweet-tart bursts of flavor and a beautiful jewel-like appearance, while crumbled goat cheese contributes a creamy, tangy finish.
The salad is tossed with an avocado-cilantro dressing made with Greek yogurt for creaminess, but you can use any avocado vinaigrette or a simple avocado-based dressing you prefer. Fresh avocado is added on top for extra richness—because a little more avocado never hurts.
Ingredients
- 1 tablespoon olive oil
- 8 ounces Israeli couscous
- ½ cup red bell pepper, diced
- ½ cup red onion, diced
- 1 jalapeño, diced (optional—remove seeds for less heat)
- 1 cup cherry tomatoes, halved
- ½ cup avocado-cilantro dressing (store-bought or homemade)
- 1 avocado, seeded and diced
- ¼ cup pomegranate seeds
- ¼ cup goat cheese, crumbled
- 2 tablespoons fresh cilantro, chopped
Instructions
- Heat the olive oil in a medium saucepan over medium-high heat. Add the Israeli couscous and toast lightly, stirring, for about 4–5 minutes until it develops a faint golden color and a nutty aroma. Toasting enhances the couscous’s flavor and helps the grains remain separate.
- Meanwhile, bring 2 cups of water to a boil in a separate saucepan or kettle. When the couscous is toasted, carefully pour the boiling water into the pan with the couscous. Stir, cover the pan, reduce the heat to low, and simmer for 10–12 minutes until the couscous is tender and has absorbed the water.
- While the couscous cooks, prepare the vegetables: dice the red bell pepper and red onion, remove seeds and finely dice the jalapeño if using, and halve the cherry tomatoes. Add all the chopped vegetables to a large mixing bowl.
- When the couscous is cooked, remove it from the heat and let it sit covered for a minute, then fluff with a fork to separate the grains. Allow it to cool slightly before adding to the vegetables—this helps prevent the dressing from getting too watery.
- Combine the warm (not hot) couscous with the chopped vegetables in the large bowl. Pour in the avocado-cilantro dressing and toss gently to coat everything evenly.
- Transfer the salad to a serving bowl. Top with the diced avocado, pomegranate seeds, crumbled goat cheese, and chopped cilantro. Toss lightly once more or leave the toppings on the surface for a pretty presentation.
- Serve immediately, or chill for 30 minutes to allow flavors to meld. Enjoy as a vibrant side dish or a light vegetarian main course.
Tips and Variations
- To reduce heat, remove seeds and membranes from the jalapeño before dicing. Omit it entirely if you prefer a milder salad.
- Substitute feta for goat cheese if you prefer a slightly firmer, saltier cheese. For a vegan option, skip the cheese and use a dairy-free avocado dressing.
- Add toasted nuts (such as slivered almonds or chopped pistachios) for extra crunch and protein.
- Make the dressing from scratch with ripe avocado, cilantro, Greek yogurt (or a dairy-free alternative), lime juice, olive oil, salt, and pepper for a fresher homemade flavor.
- For added protein, top with grilled shrimp or grilled marinated chicken.
Serving and Storage
This salad works well warm, at room temperature, or chilled. If preparing ahead, store the dressing separately and combine just before serving to keep the avocado and couscous texture at their best. Leftovers keep well in an airtight container in the refrigerator for 2–3 days; stir gently before serving and add an extra squeeze of lime or a splash of dressing if it seems dry.
Bright, colorful, and packed with contrasting textures and flavors, this Israeli couscous and avocado salad is a go-to for spring and summer meals. It’s easy to customize, makes a beautiful presentation, and pairs well with a variety of proteins or stands on its own as a satisfying vegetarian entrée.
Other Salad Ideas
If you enjoy this recipe, try these other salad concepts to vary your meal rotation: Greek orzo salad, apple and chicken salad, classic chicken Caesar, roasted cauliflower salad, and Greek quinoa salad. Each brings different textures and flavors while remaining easy to prepare and share.