Mexican Couscous Express Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://kitchenwithkai.com/mexican-couscous-express-recipe/
