Mexican Couscous

Ingredients

While the original North African couscous is typically seasoned with aromatic spices like cumin and coriander, the Mexican version incorporates ingredients such as chili peppers, tomatoes, and cilantro to add a spicy kick and a burst of freshness. The use of Mexican spices and flavors transforms the dish into a vibrant and exciting culinary experience. 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 onion, diced 1 onion, diced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 jalapeno pepper, seeded and finely chopped 1 jalapeno pepper, seeded and finely chopped
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 cup (150g) corn kernels 1 cup (150g) corn kernels
• 1 cup (200g) black beans, cooked and drained 1 cup (200g) black beans, cooked and drained
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1 teaspoon paprika 1 teaspoon paprika
• 1 cup (200g) cherry tomatoes, halved 1 cup (200g) cherry tomatoes, halved
• 1/4 cup (15g) fresh cilantro, chopped 1/4 cup (15g) fresh cilantro, chopped
• Juice of 1 lime Juice of 1 lime
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 65g, 6g
• Protein: 12g
• Fiber: 10g
• Salt: 1g

Preparation

1. 1.
   In a large saucepan, heat the olive oil over medium heat. Add the diced onion, minced garlic, and jalapeno pepper. Sauté until the onion becomes translucent.
2. 2.
   Add the diced red bell pepper, corn kernels, and cooked black beans to the saucepan. Cook for an additional 5 minutes.
3. 3.
   In a separate pot, bring the vegetable broth to a boil. Remove from heat and stir in the couscous. Cover and let it sit for 5 minutes, or until the couscous absorbs all the liquid.
4. 4.
   Fluff the cooked couscous with a fork and transfer it to the saucepan with the vegetable mixture.
5. 5.
   Add the ground cumin, chili powder, and paprika to the saucepan. Stir well to combine all the ingredients.
6. 6.
   Gently fold in the cherry tomatoes, chopped cilantro, and lime juice. Season with salt and pepper to taste.
7. 7.
   Cook for an additional 2-3 minutes, allowing the flavors to meld together.
8. 8.
   Remove from heat and serve the Mexican couscous hot.

Treat your ingredients with care...

• Couscous — Fluff the cooked couscous with a fork to ensure light and fluffy texture.
• Jalapeno pepper — Adjust the amount of jalapeno pepper according to your desired level of spiciness.
• Lime juice — Squeeze fresh lime juice for a burst of citrus flavor.
• Cilantro — Use fresh cilantro for its vibrant aroma and taste.
• Black beans — If using canned black beans, rinse them thoroughly before adding to the dish to remove excess sodium.

Tips & Tricks

• For an extra kick of heat, add a pinch of cayenne pepper or a few dashes of hot sauce.
• Customize the dish by adding your favorite vegetables such as zucchini or bell peppers.
• Serve the Mexican couscous as a main dish or as a side dish alongside grilled chicken or fish.
• Leftovers can be refrigerated and enjoyed the next day as a cold couscous salad.
• Garnish with additional fresh cilantro and a squeeze of lime juice before serving for added freshness.

Serving advice

Serve the Mexican couscous hot as a flavorful and satisfying main course. Pair it with a side of avocado slices and a dollop of sour cream for a creamy contrast. Add a sprinkle of chopped green onions for an extra pop of color and flavor.

Presentation advice

Present the Mexican couscous in a vibrant serving dish to showcase the colorful ingredients. Garnish with a sprig of fresh cilantro and a lime wedge for an appealing presentation. Serve with a side of warm tortillas or cornbread to complete the Mexican culinary experience.