Servings
Font
Back
0 from 9 votes

Mexican Couscous Express

The most ridiculously easy and fast mid week meal that's darn tasty and wonderfully light. Feel free to ramp up the toppings - I just added some diced avocado and tomato to keep it fresh, but I also have it with a dollop of source cream and grated cheese. And I have also been known to add crispy tortilla chips too….

Prep Time
10 mins
Total Time
10 mins
Servings: 4
Course: Lunch
Cuisine: Mexican

Ingredients

  • 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
  • 1 tbsp Diced jalapeño (fresh is better, but tinned also ok)
  • 2 scallions (shallots), roughly sliced (optional)
  • 1 can (15 oz / 400 g) black beans or red kidney beans
  • 1 can (15 oz / 400 g) corn kernels
  • Handful of coriander / cilantro
Optional
  • 1 tomato , deseeded and diced
  • 1/2 avocado , diced
  • sour cream
  • grated cheese

Instructions

    Cup of Yum
  1. Place salt, cumin, onion powder and couscous in a bowl, quickly toss to combine.
  2. Add boiling water, cover and set aside for 5 minutes.
  3. Fluff with fork, add tomato paste and stir to evenly coat the couscous.
  4. Add remaining ingredients.
  5. Serve with optional toppings.

Notes

  • You can substitute the scallions for red onion or spring onion, or leave it out if you prefer.