Couscous is a tender fluffy grain that is versatile and easy to make. This jazzed up Mexican version is super yummy and filling. Fire roasted tomatoes, veggies, beans and spices, is a plate of complete goodness.Jump to Recipe
What Is Couscous?
Couscous is a grain made from little balls of durum wheat or semolina flour. There are 3 different kinds of couscous.
I used Moroccan for this recipe. Lebanese and Israeli are similar in texture like little balls of pasta. Moroccan is more like rice. Although some claim couscous to be a pasta, others believe it to be more like rice. It really doesn’t matter to me, but I thought you’d enjoy this bit of information incase you want to pick a side. 😉
One of the things I love about making couscous is it cooks ridiculously fast making this a perfect busy weeknight dish. Simply add your grain to the boiling liquid and it’s done in 5-8 minutes. You might also like my sheet-pan roasted veggies and couscous . A great dish to serve cold for a picnic.
This Moroccan style grain-like-rice absorbs whatever ingredients you add to it, so it works well for recipes like this. Yet even a simple side of couscous cooked in vegetable or chicken broth with a drizzle of olive oil is tasty.
See notes below in recipe box for additional information and ideas to serve Mexican couscous.
⭐Don’t Forget To Rate The Recipe When You Make It!⭐
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp oregano
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/2-3/4 tsp salt
- 1/4 tsp black pepper
Couscous and other ingredients
- 1 tbsp olive oil
- 1/4 cup yellow onion, chopped fine
- 1/4 cup or 1/2 bell pepper- orange, yellow or red, chopped fine
- 1 cup Moroccan couscous
- 1 14.5 oz can crushed fire roasted tomatoes my favorite brand linked below
- 1 15 oz can black beans, rinsed and drained
- 1 cup low sodium chicken or vegetable broth
- 1/4 cup fresh chopped cilantro optional – can substitute with parsley, or sliced green onions
- 1/2 lime, juiced
- Combine all the spices in a small bowl and set aside.
- Heat a large deep sauce pan to medium high heat and add olive oil, onion and bell pepper. Sauté for 2 minutes until softened.
- Stir in spices and cook for 1 minute, until fragrant.
- Add in couscous and toast stirring constantly for 1 minute.
- Add beans, tomatoes and broth. Stir to combine and bring mixture to a boil. Put the lid on and turn heat to low and cook for 5-8 minutes or until all the liquid is absorbed. Remove from heat and let set 3-5 minutes. Add in cilantro and lime juice. Fluff with a fork.
- Note: Don't leave behind the couscous stuck to the bottom of the pan. Using your fork, scrape up all those toasted bits. This adds additional flavor to the dish.
- Serve with fish or chicken with a simple green salad for a complete fast meal.
- Mexican couscous bowls. Top with shredded cheese, sour cream, salsa and romaine lettuce. (My favorite)
- Make vegetarian tacos using hard shell or soft corn tortillas. Serve with your favorite taco toppings.
- Make nachos!
- Make sure to completely cool before transferring to the freezer. This will prevent the grains from becoming a hard block in the freezer.
- Lay out couscous on a large sheet pan while it cools, transfer to a large zip-lock bag, smooth in one single layer and remove excess air. Lay flat in freezer.
- Couscous will last several months in the freezer as long as it’s in an airtight bag.
A few of my favorite kitchen essentials used for this recipe.