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Mexican Couscous Recipe
Course:
Main Course
Cuisine:
Mexican
Prep Time:
10
minutes
minutes
Cook Time:
20
minutes
minutes
Total Time:
30
minutes
minutes
Servings:
4
people
Calories:
386
kcal
Author:
Neha Mathur
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.
Print Recipe
Ingredients
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
Instructions
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.
Notes
Measure the liquid and couscous correctly using standard cooking measures for best result.
Nutrition
Calories:
386
kcal
|
Carbohydrates:
54
g
|
Protein:
9
g
|
Fat:
16
g
|
Saturated Fat:
2
g
|
Sodium:
267
mg
|
Potassium:
689
mg
|
Fiber:
9
g
|
Sugar:
7
g
|
Vitamin A:
8720
IU
|
Vitamin C:
44.6
mg
|
Calcium:
62
mg
|
Iron:
4.4
mg