Southwest Couscous Bowls
User Reviews
5
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Prep Time
25 mins
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Cook Time
15 mins
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Total Time
40 mins
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Servings
2 to 4 people
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Course
Main Course
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Cuisine
American
Southwest Couscous Bowls
Description
Southwest Couscous Bowls start with sautéing red onion and bell pepper, which adds sweetness and texture to the base. Pearl couscous is cooked in stock to absorb savory flavors and achieve a fluffy yet slightly chewy texture. The bowls are then topped with black beans for protein and creaminess, cherry tomatoes for juicy bursts of flavor, corn for sweetness, sliced green onions for mild bite, and fresh cilantro to brighten the mix. The accompanying chili lime dressing combines lime juice, garlic, honey, chili powder, and olive oil, offering a zesty and slightly spicy finish that ties the ingredients together.
This dish can be served warm or at room temperature, making it versatile for different occasions. Lime wedges provide an optional fresh citrus boost to taste. Its combination of grains, legumes, and vegetables allows it to function well as a main or side dish. It can be prepared ahead of time, including mixing with the dressing, which enhances convenience for meal prep or gatherings.
Ingredients
- 1 tablespoon olive oil
- ½ red onion chopped
- ½ bell pepper chopped
- salt kosher salt
- black pepper kosher salt
- 1 cup pearl couscous dry
- 1 ½ cups chicken stock or vegetable stock
- 1 cup black beans
- 1 cup cherry tomatoes halved
- ½ cup corn
- ½ cup green onion sliced
- ⅓ cup cilantro fresh
- lime for serving, wedges
chili lime dressing
- 2 tablespoons lime juice freshly squeezed
- 2 garlic minced or pressed, cloves
- 1 teaspoon honey
- ½ teaspoon chili powder
- 1 tablespoon cilantro chopped, fresh
- 1/3 cup extra virgin olive oil
- salt kosher salt
- black pepper kosher salt
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!
User Reviews
Overall Rating
5
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