Description
A quick and flavorful Mexican-inspired couscous dish combining aromatic spices, black beans, corn, fresh vegetables, and creamy avocado. This easy express recipe is perfect for a nutritious lunch or a light dinner and can be customized with your favorite toppings like sour cream and cheese.
Ingredients
Scale
Spices and Grains
- 1 1/2 tsp salt
- 2 tsp cumin powder
- 1 tsp onion powder
- 1 cup couscous
Liquids and Pastes
- 1 cup boiling water
- 1/4 cup tomato paste
Vegetables and Legumes
- 1 tbsp diced jalapeño (fresh preferred, tinned also okay)
- 2 scallions (shallots), roughly sliced (optional)
- 1 can (15 oz / 400 g) black beans (or red kidney beans), drained and rinsed
- 1 can (15 oz / 400 g) corn kernels, drained
- Handful of coriander/cilantro, chopped
- 1 tomato, deseeded and diced
- 1/2 avocado, diced
Toppings
- Sour cream (optional)
- Grated cheese (optional)
Instructions
- Combine spices and couscous: Place the salt, cumin powder, onion powder, and couscous in a mixing bowl. Quickly toss these together to distribute the spices evenly throughout the couscous.
- Add boiling water and rest: Pour the boiling water over the couscous and spices mixture. Cover the bowl immediately and set it aside, allowing the couscous to absorb the water and soften for 5 minutes.
- Fluff and add tomato paste: After the resting period, use a fork to fluff the couscous gently, separating the grains. Stir in the tomato paste thoroughly to coat the couscous evenly, giving it a rich and tangy flavor.
- Mix in remaining ingredients: Add the diced jalapeño, sliced scallions (if using), drained black beans, corn kernels, chopped coriander, diced tomato, and diced avocado to the couscous mixture. Stir gently to combine all ingredients without mashing the avocado.
- Serve with toppings: Plate the couscous and offer sour cream and grated cheese on the side as optional toppings to enhance the dish’s creaminess and flavor.
Notes
- Use fresh jalapeño for best flavor, but canned or tinned can be substituted in a pinch.
- Adjust spice levels by adding more or less jalapeño according to taste.
- Red kidney beans can be used instead of black beans if preferred.
- For a vegan version, omit sour cream and cheese or use plant-based alternatives.
- Serve immediately for best texture, as avocado can brown if left too long.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Mexican
Keywords: Mexican couscous, quick couscous recipe, black bean couscous, vegetarian Mexican dishes, easy side dish, summer couscous salad
