Mexican•quick
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 min
- Cook time
- 7 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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
- 1 tomato (, deseeded and diced)
- 1/2 avocado (, diced)
- Sour cream
- Grated cheese
Instructions
- 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.