Mexican Couscous Express Recipe

Introduction

Mexican Couscous Express is a quick and flavorful dish perfect for busy weeknights. Combining warm spices, fresh vegetables, and creamy avocado, it’s a satisfying meal that comes together in just minutes.

Ingredients

• 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 okay)
• 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 (for serving)
• Grated cheese (for serving)

Instructions

1. Step 1: Place salt, cumin powder, onion powder, and couscous in a bowl and quickly toss to combine.
2. Step 2: Pour boiling water over the couscous mixture, cover the bowl, and set aside for 5 minutes to let it absorb the water.
3. Step 3: Fluff the couscous with a fork, then add the tomato paste and stir well to evenly coat the couscous.
4. Step 4: Stir in the diced jalapeño, sliced scallions, black beans, corn kernels, coriander, and diced tomato.
5. Step 5: Serve warm topped with diced avocado, a dollop of sour cream, and grated cheese as desired.

Tips & Variations

• Use fresh jalapeño for more vibrant heat, but tinned jalapeños work well if fresh isn’t available.
• Substitute black beans with kidney beans or chickpeas for a different texture.
• For extra spice, add a pinch of chili powder or smoked paprika to the couscous.
• Serve with lime wedges to add a zesty brightness before eating.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of water if the couscous seems dry. Avocado is best added fresh just before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular rice instead of couscous?

Couscous cooks much faster and has a different texture, but if you prefer rice, use quick-cooking or pre-cooked rice and adjust the liquid accordingly. The flavor profile will remain delicious.

Is this dish suitable for vegans?

Yes, simply omit the sour cream and grated cheese or replace them with vegan alternatives to keep the dish fully plant-based.

Mexican Couscous Express Recipe

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★★★★★

4.4 from 84 reviews

This Mexican Couscous Express is a quick and flavorful recipe perfect for a speedy lunch or dinner. Combining fluffy couscous with spicy cumin, tomato paste, fresh jalapeños, and hearty black beans, this dish is bursting with vibrant Mexican-inspired flavors. It’s easy to prepare using just boiling water and simple mixing, making it an excellent choice for a no-cook or minimal-cook meal with fresh, wholesome ingredients.

• Author: Kai
• Prep Time: 10 minutes
• Cook Time: 5 minutes (steeping time)
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: No-Cook
• Cuisine: Mexican
• Diet: Vegetarian

Ingredients

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Spices and Base

• 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

Vegetables and Beans

• 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

Optional Toppings

• Sour cream
• Grated cheese

Instructions

1. Combine spices and couscous: In a medium bowl, add 1 1/2 tsp salt, 2 tsp cumin powder, 1 tsp onion powder, and 1 cup couscous. Quickly toss the ingredients together to evenly distribute the spices throughout the couscous.
2. Pour boiling water and let sit: Add 1 cup of boiling water to the couscous mixture, then cover the bowl and set it aside for 5 minutes. This allows the couscous to steam and absorb the water, becoming tender.
3. Fluff and add tomato paste: After 5 minutes, use a fork to fluff the couscous gently, separating the grains. Stir in 1/4 cup of tomato paste thoroughly to coat the couscous evenly, imparting a rich tomato flavor.
4. Mix in remaining ingredients: Add 1 tbsp diced jalapeño, 2 roughly sliced scallions (if using), 1 can drained and rinsed black beans, 1 can drained corn kernels, a handful of chopped cilantro, 1 deseeded and diced tomato, and 1/2 diced avocado. Gently combine everything to mix the flavors well without mashing the avocado.
5. Serve with toppings: Plate the couscous mixture and optionally top with sour cream and grated cheese for extra creaminess and flavor. Serve immediately while the ingredients are fresh and vibrant.

Notes

• For a milder dish, remove the seeds from the jalapeño or omit it entirely.
• If you prefer a vegan meal, omit the sour cream and cheese or use plant-based alternatives.
• This recipe can be prepared ahead of time and chilled; add avocado just before serving to keep it fresh.
• Using fresh jalapeños enhances the flavor, but canned jalapeños work fine in a pinch.
• Drain and rinse canned beans thoroughly to reduce sodium content.
• Feel free to swap black beans with red kidney beans or pinto beans based on preference.

Keywords: Mexican couscous, quick couscous recipe, vegetarian couscous, easy Mexican side dish, healthy couscous salad, no-cook couscous