{ Seven-Layer Couscous Salad }

While flying back from Napa a few weeks ago, I had a layover at PHX and found the BEST airport meal I’ve ever had at Cowboy Ciao. I ordered the vegetarian chopped salad with avocado. One day, I’ll make this true copycat recipe, but until then, I am pretty pleased with this improvised version inspired by the salad. Here is a recipe for a sevel-layer couscous salad with Israeli couscous, jalapeño and green onion, fresh sweet corn, red onion, tomatoes, avocado and toasted pepitas with a creamy herb dressing! So fresh and delicious! I think we all need to make this for our next dinner party!

{ ingredients }


  • 1/2 cup heavy cream (use coconut milk to make this Whole30 compliant)
  • 1/4 cup olive oil (I used Tuscan herb flavored)
  • 2 cloves of garlic
  • Small handful of fresh basil leaves
  • 3 stalks of tarragon, leaves removed
  • Plenty of fresh cracked salt and pepper


  • 2 cups cooked  Isreali (pearl) couscous
  • 2 ears of fresh sweet corn, removed from cobb
  • 1 cup of chopped tomatoes (I used red and yellow cherry tomatoes)
  • 1/2 red onion, chopped
  • 1 large avocado, cubed
  • 1 jalapeño, diced with seeds removed
  • 3 green onions, chopped
  • Toasted pepitas (pumpkin seeds) – If you have raw ones, make sure to toast yourself

{ directions }

  1. Add all dressing ingredients to a food processor (or use an immersion blender). Pulse until smooth and well-combined. Taste and add salt and pepper to taste. Chill until ready to serve.
  2. Once all your veggies are chopped and couscous is cooked, add to a large serving dish. Mix all together or layer for presentation with dressing on the side.
  3. Toss with dressing and serve!

Makes about 8 servings. Great leftover as well! I packed mine for lunch 🙂


3 thoughts on “{ Seven-Layer Couscous Salad }

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