Mexican Couscous

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 Mexican Couscous Recipe.

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.

Cous cous is a staple food throughout the North African cuisines of Algeria, Morocco, Tunisia, Mauritania, Libya, and Egypt” – Wikipedia

Couscous is mostly used a side dish with curries, added in salads and can be used in vegetarian bowl dinners. 

How to make Mexican Couscous?

In a large pan, heat oil. Sauté chopped garlic and onion till they 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 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 Mexican Couscous?

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 Mexican couscous 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 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 Vegan Mexican Couscous?

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 Gluten Free Mexican Couscous?

These days two variety of couscous are available in the market.

The traditional one is made using wheat which is not gluten free but there is a gluten free version available which is made using maize.

For gluten-free version of this recipe, you can use the gluten-free or maize couscous.

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Pumpkin Curry Soup

Beetroot Hummus

Green Goddess Salad Dressing

Instant Pot Black Beans

Jamaican Jerk Chicken

How to make Mexican Couscous Step by Step

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 mins.

Fluff the couscous once done.

Mexican Couscous Recipe

4.34 from 6 votes

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Mexican Couscous Recipe

Mexican Couscous is a one bowl dinner that is super easy and quick to make. It's healthy, vegan and comes together in no time. 

Course Main Course

Cuisine Mexican

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4 people

Calories 386 kcal

Author Neha Mathur

Ingredients

• 4 tbsp Olive Oil
• 2 tsp Garlic Finely Chopped
• 1 cup Onion Chopped
• 1 Jalapeno Pepper Chopped
• 1/4 cup Red Bell Pepper Chopped
• 1/4 cup Yellow Bell Pepper Chopped
• 1/4 cup Peas
• 1/4 cup Corn
• 1/4 cup Carrot Chopped
• 1/2 cup Tomato Puree
• 1 cup Veg Stock
• Salt to taste
• 1/2 tsp Black Pepper Powder
• 1/2 tsp Cumin Powder
• 1/2 tsp Paprika
• 1 cup Couscous

Instructions

1. Heat olive oil in a pan.

2. Once the oil is hot, add garlic and onion and fry till onion turns pinkish.

3. Add Jalapeno pepper, bell peppers, peas, corn and carrot and cook for 2-3 minutes.

4. Add tomato puree, salt, pepper powder, cumin powder and paprika along with stock.

5. Bring the mixture to a boil.

6. Add couscous and switch off the heat.

7. Mix everything together.

8. Cover the pan and let couscous absorb the liquid for 10-12 minutes.

9. Remove the lid and gently fluff the couscous using a fork.

10. Serve hot.

Recipe Notes

Measure the liquid and couscous correctly using standard cooking measures for best result.

Nutrition Facts

Mexican Couscous Recipe

Amount Per Serving

Calories 386 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 2g13%

Sodium 267mg12%

Potassium 689mg20%

Carbohydrates 54g18%

Fiber 9g38%

Sugar 7g8%

Protein 9g18%

Vitamin A 8720IU174%

Vitamin C 44.6mg54%

Calcium 62mg6%

Iron 4.4mg24%

* Percent Daily Values are based on a 2000 calorie diet.

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