Mexican couscous recipe

Mexican couscous on a white plate and another plate in the background

Mexican Vegetable couscous is a tasty and healthy fusion recipe made by combining Mexican ingredients with couscous from the Maghreb region. A simple vegan dish that can be served in the main course as well as a side dish.

Course Main Course, Salad

Cuisine Mexican

Diet Gluten Free, Vegan, Vegetarian

Prep Time 10

Cook Time 20

Total Time 30

Servings main course servings

Calories 497kcal

Author Vandana Chauhan

Ingredients

2 cups instant couscous
3 cups vegetable stock/ water
1.5 cups boiled/ canned kidney beans
1.5 cups boiled/ canned black beans
1.5 cup frozen sweet corn kernels
3 large cloves of garlic minced
1 medium-sized red onion finely chopped
2 cups broccoli florets
1 medium-sized bell pepper finely chopped
1 large tomato chopped
1 avocado chopped
½ cup parsley/ cilantro roughly chopped
1 teaspoon chopped jalapeno fresh/ pickled
Juice of 1 lemon adjust as per taste
1.5 teaspoon red chili flakes adjust as per taste
Ground black pepper as per taste
Salt as per taste
½ tbsp olive oil

Instructions

Boil vegetable stock/ water with some salt in a pot.
Put couscous in a large bowl. Pour boiling water/ stock on couscous and cover the bowl with a lid. Let it stay like that for at least 5 minutes. After that remove the lid and fluff the couscous with a fork. Keep it aside.
Heat oil in a pan. Add minced garlic and onion. Saute until the onion turns translucent.
Add broccoli florets and saute for around 3-4 minutes.
Add corn kernels and saute for another 5 minutes.
Once the corn is cooked add bell pepper and cook for 2-3 minutes.
Next, add tomatoes, chili flakes, salt, and pepper. Mix and cook until tomatoes turn soft.
Add kidney beans and black beans. Saute for a few minutes.
Add couscous. Mix everything and switch off the gas.
Finally, add parsley, lemon juice, avocado, and jalapeno. Mix everything. Enjoy!

Notes

Use quinoa or boiled rice if you don't have couscous.
This dish can be served in the main course as well as a side dish. If serving in the main course, it will be sufficient for around 5 people. If serving as a side dish it can be served to around 10 people.
Feel free to use any vegetable that's available to you.

Nutrition