New Mexican Couscous

Ingredients

While the original North African couscous is traditionally made with aromatic spices like cumin and coriander, our New Mexican version incorporates the fiery heat of chili peppers and the earthy richness of local ingredients. This adaptation adds a unique twist to the dish, infusing it with the vibrant flavors of New Mexico. We alse have the original recipe for Couscous (dish), so you can check it out.

• 2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
• 1 cup (185g) couscous 1 cup (185g) couscous
• 1 tablespoon (15ml) olive oil 1 tablespoon (15ml) olive oil
• 1 onion, diced 1 onion, diced
• 2 cloves of garlic, minced 2 cloves of 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 can (400g) black beans, rinsed and drained 1 can (400g) black beans, rinsed and drained
• 1 teaspoon (5g) ground cumin 1 teaspoon (5g) ground cumin
• 1 teaspoon (5g) chili powder 1 teaspoon (5g) chili powder
• 1/2 teaspoon (2.5g) smoked paprika 1/2 teaspoon (2.5g) smoked paprika
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, chopped, for garnish Fresh cilantro, chopped, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 5g, 0.7g
• Carbohydrates (total, sugars): 60g, 6g
• Protein: 12g
• Fiber: 10g
• Salt: 1.5g

Preparation

1. 1.
   In a saucepan, bring the vegetable broth to a boil. Remove from heat and stir in the couscous. Cover and let it sit for 5 minutes until the couscous absorbs the liquid. Fluff with a fork and set aside.
2. 2.
   In a large skillet, heat the olive oil over medium heat. Add the diced onion, minced garlic, jalapeno pepper, and red bell pepper. Sauté until the vegetables are tender.
3. 3.
   Add the corn kernels, black beans, ground cumin, chili powder, smoked paprika, salt, and pepper to the skillet. Cook for an additional 5 minutes, stirring occasionally.
4. 4.
   Add the cooked couscous to the skillet and mix well to combine all the flavors. Cook for another 2-3 minutes until heated through.
5. 5.
   Serve the New Mexican couscous hot, garnished with fresh chopped cilantro.

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.
• Smoked paprika — Use a good quality smoked paprika to enhance the smoky flavor of the dish.
• Black beans — Rinse and drain the black beans to remove excess sodium and improve their texture.
• Fresh cilantro — Add the chopped cilantro just before serving to preserve its vibrant flavor.

Tips & Tricks

• For an extra kick of heat, add a few dashes of hot sauce or sprinkle with crushed red pepper flakes.
• Customize the dish by adding diced tomatoes, avocado slices, or a squeeze of lime juice for a refreshing twist.
• Leftovers can be enjoyed cold as a delicious couscous salad for a quick and easy lunch option.
• Experiment with different types of chili peppers, such as serrano or poblano, to vary the heat level and flavor profile.
• Serve the New Mexican couscous as a side dish alongside grilled chicken or fish for a complete meal.

Serving advice

Serve the New Mexican Couscous as a main dish accompanied by a fresh green salad or as a side dish alongside grilled meats or roasted vegetables. It pairs well with a dollop of sour cream or a squeeze of lime juice for added tanginess.

Presentation advice

Garnish the New Mexican Couscous with a sprinkle of fresh chopped cilantro to add a pop of color and freshness. Serve it in a vibrant bowl or on a colorful plate to enhance the visual appeal of the dish.