I’ve had a box of Israeli couscous sitting in my pantry for literally 2 years.
Yes, I moved from Michigan to New Mexico to Arizona toting around this box of couscous.
I’m generally not a pack rat, but much to John’s dismay, I always insist on packing our non-perishable food items when we move (even if it is 1,200 miles away and it would only cost us $3 to buy a new one...). John has moved a lot in his life, so he is extra sensitive to "stuff."
Anyway, after cleaning out our pantry this weekend (doesn’t having a clean/organized pantry feel amazing?) I decided that this box of couscous either needed to be made or thrown in the trash.
And given my attachment to this couscous (which, honestly, may have been gifted from my mom’s pantry when she moved to Minnesota), I was not about to throw it away after all we had been through together.
I found this amazing summer salad recipe and knew that it would immediately be the perfect use for this couscous. It’s light, fresh, and oh so tasty!
For the salad:
1 box of Israeli couscous
1/4 cup of cilantro
1/2 cup of corn
For the dressing:
Zest from 1 lime
2 tbs of fresh lime juice
1/4 cup of olive oil
1/4 cup of apple cider vinegar
Prepare the couscous per the directions on the box, and dice your avocado, strawberries, and cilantro.
To make the dressing, mix all of the ingredients together and toss with all the ingredients of the salad.
This is a perfect summer salad... flavorful with beautiful colors!