Mexican Couscous is a one bowl tex mex dinner that is super easy and quick to make. It’s healthy, vegan, and comes together in no time. Here is how to make it.
You say Mexican and all I can think of is Tacos, burritos, enchiladas, tortillas, quesadillas, guacamole, salsa, and the best thing ever that is churros.
Don’t worry, I am going to tell you a recipe which is quick, delicious, and healthy.
It is a power-packed, nutritious dish, which you can make in no time and balance out the festivity food that you have been eating all this while.
Let’s make Mexican couscous for the win. I am sure you are going to love this one-pot recipe that you can make instantly.
What is Couscous?
“Couscous is a Maghrebi dish of small steamed balls of crushed durum wheat semolina that is traditionally served with a stew on top.
Pearl millet and sorghum, especially in the Sahel and other cereals, can be cooked in a similar way and the resulting dishes are also sometimes called couscous.
Couscous is a staple food throughout the North African cuisines of Algeria, Morocco, Tunisia, Mauritania, Libya, and Egypt” – Wikipedia
Couscous has mostly used a side dish with curries, added in salads, and can be used in vegetarian bowl dinners.
In a large pan, heat oil. Sauté chopped garlic and onion till the onion turn pinkish. Now add Jalapeno pepper, bell peppers, peas, corn, and carrot and cook for 2-3 minutes.
Now add tomato puree, salt, pepper powder, cumin powder and paprika along with the vegetable stock. Bring the mixture to a boil.
Add couscous and give the mix a good stir and switch off the heat. Mix everything together.
Cover the pan and let couscous absorb the liquid for 10-12 minutes. Remove the lid and gently fluff the couscous using a fork.
Serve hot. You can garnish it with salsa, cilantro, or avocado.
Can you freeze it?
You can freeze Mexican couscous for up to 3 months. Make sure you pack the leftover couscous in freezer-friendly bags once it has cooled down.
Squeeze out all the air from the bag before you seal them. Make sure you haven’t added any sour cream to it.
What to serve it with?
You can serve Mexican couscous as is or with enchiladas.
Use Mexican couscous to make Buddha bowls with black beans, guacamole, or salsa.
You can also serve salad with Mexican couscous.
I like mine topped with a sunny side up, avocado and Jalapeno.
You can also add pulled chicken or pork to make it protein-rich if you prefer.
How to make it Vegan?
All the ingredients used in this recipe are vegan. Make sure to use vegetable broth and not chicken broth to make this couscous if you want a vegan version.
How to make it Gluten-Free?
These days two variety of couscous is available in the market.
The traditional one is made using wheat which is not gluten-free but there is a gluten-free version available that is made using maize.
For a gluten-free version of this recipe, you can use the gluten-free or maize couscous.
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Step by Step Recipe
Heat olive oil in a pan.
Once the oil is hot, add garlic and onion and fry till onion turns pinkish.
Add Jalapeno pepper, bell peppers, peas, corn and carrot and cook for 2-3 minutes.
Add tomato puree, salt, pepper powder, cumin powder and paprika along with the stock.
Bring the mixture to a boil.
Add couscous and switch off the heat. Mix everything together.
Cover the pan and let couscous absorb the liquid for 10-12 mins.
Fluff the couscous once done.
Mexican Couscous Recipe
- 4 tablespoon Olive Oil
- 2 teaspoon Garlic (Finely Chopped)
- 1 cup Onion (Chopped)
- 1 Jalapeno Pepper (Chopped)
- ¼ cup Red Bell Pepper (Chopped)
- ¼ cup Yellow Bell Pepper (Chopped)
- ¼ cup Peas
- ¼ cup Corn
- ¼ cup Carrot (Chopped)
- ½ cup Tomato Puree
- 1 cup Veg Stock
- Salt to taste
- ½ teaspoon Black Pepper Powder
- ½ teaspoon Cumin Powder
- ½ teaspoon Paprika
- 1 cup Couscous
- Heat olive oil in a pan.
- Once the oil is hot, add garlic and onion and fry till onion turns pinkish.
- Add Jalapeno pepper, bell peppers, peas, corn and carrot and cook for 2-3 minutes.
- Add tomato puree, salt, pepper powder, cumin powder and paprika along with stock.
- Bring the mixture to a boil.
- Add couscous and switch off the heat.
- Mix everything together.
- Cover the pan and let couscous absorb the liquid for 10-12 minutes.
- Remove the lid and gently fluff the couscous using a fork.
- Serve hot.
Did you really mean 1/2 cup paprika?
It’s 1/2 tsp Sharon. Apologies for the confusion.