Southwest Couscous Bowls

Name: Southwest Couscous Bowls
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 2 to 4 people
Ingredients: 1 tablespoon olive oil; ½ red onion; ½ bell pepper; kosher salt and pepper; 1 cup dry pearl couscous; 1 ½ cups chicken or vegetable stock; 1 cup black beans; 1 cup cherry tomatoes; ½ cup corn; ½ cup sliced green onions; ⅓ cup fresh cilantro; lime wedges; 2 tablespoons freshly squeezed lime juice; 2 garlic cloves; 1 teaspoon honey; ½ teaspoon chili powder; 1 tablespoon chopped fresh cilantro; 1/3 cup extra virgin olive oil; kosher salt and pepper

User Reviews

5.0

45 reviews

Excellent

Prep Time
25 mins
Cook Time
25 mins
Total Time
40 mins
Servings
2 to 4 people
Course
Main Course
Cuisine
American

Southwest Couscous Bowls

Kian Mendoza

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These southwest couscous bowls are an excellent make-ahead meal for lunch or dinner! They are served with a chili lime dressing that is extra flavorful too. Super easy and delicious!

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Ingredients

Servings

1 tablespoon olive oil
½ red onion, chopped
½ bell pepper, chopped
kosher salt and pepper
1 cup dry pearl couscous
1 ½ cups chicken or vegetable stock
1 cup black beans
1 cup cherry tomatoes, halved
½ cup corn
½ cup sliced green onions
⅓ cup fresh cilantro
lime wedges, for serving

chili lime dressing

2 tablespoons freshly squeezed lime juice
2 garlic cloves, minced or pressed
1 teaspoon honey
½ teaspoon chili powder
1 tablespoon chopped fresh cilantro
1/3 cup extra virgin olive oil
kosher salt and pepper

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Instructions

Heat the olive oil in a large saucepan over medium heat. Stir in the onions, peppers and a pinch of salt and pepper. Cook for 1 to 2 minutes. Stir in the dry couscous. Add in the stock, then bring the mixture to a boil. Reduce to a simmer, cover and cook for about 15 minutes, or until the liquid is absorbed. Fluff the mixture with a fork.
Divide the couscous into two bowls (or even four bowls for a smaller side-like portion). Top with the black beans, tomatoes, corn, green onions and cilantro. Drizzle with the chili lime dressing.
Serve with lime wedges for spritzing.
Note: you can make this entire thing ahead of time, including tossing with dressing, about 24 hours ahead of time.

chili lime dressing

In a bowl, whisk together the lime juice, honey, garlic, chili powder, cilantro and a pinch of salt and pepper. Stream in the olive oil while whisking until the dressing is emulsified. This dressing stays great in the fridge for a few days!