Couscous with Latin American Flavors

Ingredients

While the original North African couscous is typically seasoned with spices like cumin and coriander, this Latin American adaptation adds a burst of flavor with ingredients like chili peppers, lime, and cilantro. The dish also incorporates Latin American staples such as black beans and avocado, giving it a unique twist. We alse have the original recipe for Couscous (dish), so you can check it out.

• 2 cups (400g) couscous 2 cups (400g) couscous
• 2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 jalapeno pepper, seeded and minced 1 jalapeno pepper, seeded and minced
• 1 small red onion, finely chopped 1 small red onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 can (15 oz) black beans, rinsed and drained 1 can (15 oz) black beans, rinsed and drained
• 1 cup (150g) cherry tomatoes, halved 1 cup (150g) cherry tomatoes, halved
• 1 avocado, diced 1 avocado, diced
• Juice of 2 limes Juice of 2 limes
• Fresh cilantro, chopped Fresh cilantro, chopped
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 10g (Saturated Fat: 1g)
• Carbohydrates: 55g (Sugars: 4g)
• Protein: 10g
• Fiber: 8g
• Salt: 1g

Preparation

1. 1.
   In a large bowl, combine the couscous and vegetable broth. Cover and let it sit for 10 minutes until the couscous absorbs the liquid.
2. 2.
   In a skillet, heat the olive oil over medium heat. Add the red bell pepper, jalapeno pepper, red onion, and garlic. Sauté until the vegetables are tender.
3. 3.
   Add the cumin, paprika, and dried oregano to the skillet. Stir well to coat the vegetables with the spices.
4. 4.
   Add the black beans and cherry tomatoes to the skillet. Cook for an additional 2-3 minutes until heated through.
5. 5.
   Fluff the couscous with a fork and transfer it to a serving dish.
6. 6.
   Add the sautéed vegetables, diced avocado, lime juice, and chopped cilantro to the couscous. Gently toss to combine.
7. 7.
   Season with salt and pepper to taste.
8. 8.
   Serve the couscous with Latin American flavors warm or at room temperature.

Treat your ingredients with care...

• Couscous — Fluff the couscous with a fork after it has absorbed the liquid to ensure light and fluffy texture.
• Avocado — Choose ripe avocados for the best flavor and texture. To prevent browning, drizzle the diced avocado with lime juice.
• Lime — Roll the lime on the countertop before juicing to extract maximum juice.

Tips & Tricks

• For an extra kick of heat, leave the seeds in the jalapeno pepper.
• Add a splash of hot sauce or sprinkle of chili flakes for those who prefer spicier flavors.
• Customize the dish by adding grilled corn, diced mango, or chopped red cabbage for additional texture and flavor.
• Serve the couscous as a side dish with grilled chicken or fish for a complete meal.
• Leftovers can be refrigerated and enjoyed the next day as a refreshing couscous salad.

Serving advice

Serve the Sabor Latino Couscous as a main dish or as a side alongside grilled meats or roasted vegetables. Garnish with additional fresh cilantro for a burst of color and flavor.

Presentation advice

Present the couscous in a vibrant serving dish to showcase the colorful ingredients. Arrange the diced avocado and cherry tomatoes on top for an appealing visual contrast. Sprinkle some chopped cilantro over the dish for a finishing touch.