Description
A quick and flavorful Mexican-inspired couscous dish that combines aromatic spices, fresh vegetables, and creamy toppings. Perfect as a light meal or a vibrant side dish, this recipe is easy to prepare in under 10 minutes without any cooking beyond soaking the couscous.
Ingredients
Scale
Spices and Base
- 1 1/2 tsp salt
- 2 tsp cumin powder
- 1 tsp onion powder
- 1 cup couscous
- 1 cup boiling water
- 1/4 cup tomato paste
Vegetables and Legumes
- 1 tbsp diced jalapeño (fresh preferred, canned acceptable)
- 2 scallions (shallots), roughly sliced (optional)
- 1 can (15 oz / 400 g) black beans or red kidney beans, drained and rinsed
- 1 can (15 oz / 400 g) corn kernels, drained
- Handful of coriander / cilantro, chopped
- 1 tomato, deseeded and diced
- 1/2 avocado, diced
Toppings (Optional)
- Sour cream
- Grated cheese
Instructions
- Combine Spices and Couscous: Place the salt, cumin powder, onion powder, and couscous in a large bowl. Quickly toss to evenly distribute the spices throughout the couscous.
- Add Boiling Water and Soak: Pour in the boiling water over the couscous mixture. Cover the bowl tightly with a lid or plastic wrap and set aside for 5 minutes to allow the couscous to absorb the water and soften.
- Fluff and Mix: After 5 minutes, use a fork to fluff the couscous gently, breaking up any clumps. Then add the tomato paste and stir well to coat the couscous evenly with the rich tomato flavor.
- Add Fresh and Canned Ingredients: Mix in the diced jalapeño, scallions (if using), drained black beans or kidney beans, corn kernels, chopped coriander, and diced tomato. Stir everything until well combined.
- Serve with Toppings: Transfer the couscous to serving bowls and top with diced avocado, sour cream, and grated cheese as desired. Serve immediately for fresh, vibrant flavors.
Notes
- Using fresh jalapeño adds more vibrant heat, but canned jalapeño works well in a pinch.
- Discarding seeds from the tomato helps avoid excess moisture and bitterness.
- To keep the dish vegetarian, choose cheese and sour cream without animal rennet if desired.
- This dish is best enjoyed fresh but can be stored covered in the refrigerator for up to 24 hours.
- Variations include adding lime juice or chili powder for extra zest.
