Avocado and Red Pepper Israeli Couscous

avocado and red pepper israeli couscous Lunch Middle Eastern
Avocado and Red Pepper Israeli Couscous
  • Prep 5 min
  • Total 15 min
  • Servings 4

The creamy avocado goes so well with the soft, fluffy couscous. And the red peppers add a bit of sweetness and crunch to the dish. It’s subtly flavored, and so, so good. MORE+ LESS-

Updated August 4, 2016


1 3/4
cup water
tbsp olive oil
1 1/3
cup Israeli couscous
avocado, diced
cup diced red pepper
tbsp key lime juice
Salt and pepper, to taste


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  • 1
    Combine the water and olive oil in a medium saucepan and bring to a boil. Stir in couscous, reduce heat to low and cover. Cook for 12 minutes or so, until the water is fully absorbed.
  • 2
    Add the avocado, red pepper, lime juice and salt and pepper. Stir to combine. Serve immediately.
  • 3
    Have leftovers? You can save this in a tightly covered container for up to one day.

Nutrition Information

No nutrition information available for this recipe

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