Mexican Couscous Express


This is the most strangely simple, quick mid-week feast that is super tasty, superbly light, and on the table in a short time.

The most strangely simple and quick mid-week feast that is darn scrumptious and superbly light. Don’t hesitate to increase the garnishes – I just included some diced avocado and tomato to keep it new, yet I additionally have it with a bit of source cream and ground cheddar. Furthermore, I have likewise been known to include fresh tortilla chips as well as… .


1/2 tsp salt

2 tsp cumin powder

1 tsp onion powder

1 cup couscous

1 cup boiling water

1/4 cup tomato glue

1 tbsp diced jalapeño (fresh is better, yet tinned additionally alright)

2 scallions (shallots), generally cut (discretionary)

1 can (15 oz/400 g) black beans or red kidney beans

1 can (15 oz/400 g) corn pieces

Bunch of coriander/cilantro


1 tomato, deseeded and diced

1/2 avocado, diced

Sharp cream

Ground cheddar


Spot salt, cumin, onion powder and couscous in a bowl, rapidly hurl to join.

Include bubbling water, spread and put in a safe spot for 5 minutes.

Lighten with a fork, add tomato glue and mix to equitably cover the couscous.

Include remaining fixings.

Present with discretionary garnishes.

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