Mexican Couscous
Swap rice for this vibrant Mexican couscous. It's light, fluffy, and loaded with bold flavors and wholesome ingredients. Ready in under 20-minutes!
Recipe and post update on 4/20/26
Tired of the same old rice? This Mexican couscous is a fresh twist that comes together in no time. It's light, fluffy, and you only need a few basic pantry and fridge staples - fire-roasted tomatoes, spices, simple veggies, and hearty black beans. Even better, couscous offers more nutritional value like protein and fiber so it's not overly heavy.
Our Mexican couscous brings a mild heat and vibrant, zesty flavor to the table. It's the perfect companion to enchiladas or tacos, and also makes a delicious base for burrito bowls.
Looking for a meatless main with similar flavors? Try my Mexican Quinoa Casserole for a hearty and healthy dinner.
What Is Couscous?
Couscous is a pasta made from little balls of durum wheat or semolina flour. The most popular are, Moroccan, Israeli, and Lebanese. For this recipe I use Moroccan as it cooks up light and fluffy.
You'll love how simple and fast this Mexican couscous comes together, making it perfect for a weeknight side. It's also a great option for serving to guests when you want something a little unexpected.
Ingredients You Need
- Couscous- You'll want to use instant, Moroccan couscous for this recipe. It cooks up quickly and the texture is light.
- Onions and bell pepper build the savory flavors.
- Olive oil to help sauté the veggies.
- Fire roasted tomatoes give a slight smoky flavor.
- Chicken broth to help cook and soften the couscous, although, vegetable broth is a great alternative for a vegetarian side.
- Black beans offer additional heartiness and fiber.
- Seasonings include chili powder, cumin, paprika, oregano, garlic powder, salt and pepper.
- Cilantro and lime for a fresh finish.
How To Make Mexican Couscous
Check out the full details in the recipe card below. Here, I share basic step-by-step instructions for the best success.
- Sauté onions and bell peppers with olive oil in a skillet until softened, then stir in seasonings. Toast a few seconds to release the flavors.
- Stir in tomatoes, chicken broth, and black beans. Simmer for a few minutes, then stir in couscous. Remove pan from the heat and place a lid for 10-minutes.
- Fluff couscous with a fork then squeeze fresh lime juice and cilantro on top.
Ang's Tips
- Don't let the couscous simmer. Add the uncooked couscous to the liquid and immediately pull it off the heat, otherwise it will over-cook and be mushy rather than light and fluffy.
- Fluff with a fork, don't stir. Use a fork to separate the little pasta's rather than stirring it together. This will also help keep it fluffy and prevent the couscous from clumping together.
Can I make this recipe using rice instead?
The measurements for this recipe are tailored for couscous. Try my fantastic Mexican Rice recipe and feel free to add in black beans for a similar experience.
Can I freeze couscous?
Yes! Make sure it is completely cooled and freeze in a flat, thin layer in a freezer safe bag. It is best reheated from frozen. You can break up the block and add it to a sauce pan with a splash of water or broth to maintain texture.
Mains to serve with Mexican couscous:
- Slow Cooker Chicken Fajitas
- Oven Baked Soft Tacos with Avocado Cream
- Beef Enchiladas with Smoky Red Sauce
- Easy Chicken Chili Verde
- Vegetarian Sheet Pan Quesadillas
Mexican Couscous
Equipment
- medium non-stick skillet with fitted lid
Ingredients
- 1 tablespoon olive oil
- ¼ cup yellow onion, chopped fine
- ¼ cup bell pepper, diced any color
- 1 teaspoon chili powder
- ½ teaspoon each, cumin, oregano, paprika, garlic powder, and salt
- ¼ teaspoon black pepper
- 14.5 oz can diced fire roasted tomatoes, drained
- ½ cup black beans, drained and rinsed
- 1 cup low sodium chicken or vegetable broth
- 1 cup instant Moroccan couscous
- ¼ cup fresh chopped cilantro
- ½ lime, juiced
Instructions
- Heat a medium non-stick skillet with fitted lid to medium heat. Add olive oil and sauté onions and bell peppers until softened, about 5-minutes.
- Stir in spices and toast for 1-minute, then add chicken or vegetable broth, drained tomatoes, and black beans. Bring the mixture to a light boil and simmer uncovered for 3-4 minutes.
- Add couscous and immediately pull off the heat. Quickly stir to combine and place the lid on. Allow to set for 10-minutes.
- Once all the moisture has absorbed into the couscous, use. a fork to lightly fluff the pasta. Squeeze fresh lime juice and add cilantro. Give it another light toss and serve.
Notes
Nutrition
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