Southwestern Couscous
Bright, zesty, and packed with bold Southwestern flavors, this Southwestern Couscous recipe is a quick and healthy dish you’ll want to make on repeat! Perfect for busy weeknights or meal prep, this vibrant recipe combines fluffy couscous with black beans, sweet corn, juicy grape tomatoes, and sautéed red bell peppers for a rainbow of textures and tastes. A tangy lime-cumin dressing ties it all together, while fresh cilantro adds a pop of herbaceous freshness. Ready in just 25 minutes, this vegetarian dish is versatile enough to be served as a side dish, main course, or even a crowd-pleasing potluck offering. With its combination of wholesome ingredients and simple cooking techniques, Southwestern Couscous is guaranteed to become a staple in your recipe rotation!
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Recipe Information
Ingredients
- 1 cup couscous
- 1 cup vegetable broth
- 2 tablespoons olive oil
- 1 cup (cooked, or 1 can, drained and rinsed) black beans
- 1 cup frozen corn
- 1 cup (halved) grape tomatoes
- 1 (diced) red bell pepper
- 0.5 (small, finely chopped) red onion
- 1 (small, finely chopped, seeds removed for less heat) jalapeño
- 2 tablespoons lime juice
- 1 teaspoon ground cumin
- 0.5 teaspoon chili powder
- 0.25 cup (chopped) fresh cilantro
- 0.5 teaspoon (or to taste) salt
- 0.25 teaspoon black pepper
Instructions
In a medium saucepan, bring the vegetable broth to a boil over medium-high heat.
Once boiling, remove the pan from heat, stir in the couscous, and cover tightly. Let it sit for 5 minutes, or until the liquid is absorbed.
Fluff the couscous with a fork, drizzle with 1 tablespoon of olive oil, and set aside to cool slightly.
In a large skillet over medium heat, add the remaining 1 tablespoon of olive oil. Stir in the red onion, jalapeño, and red bell pepper, cooking for 3–4 minutes until softened.
Add the frozen corn to the skillet and cook for another 2 minutes, stirring occasionally, until heated through. Remove the skillet from heat.
In a large mixing bowl, combine the cooked couscous, the sautéed vegetable mixture, black beans, and halved grape tomatoes.
In a small bowl, whisk together the lime juice, ground cumin, chili powder, salt, and black pepper.
Pour the dressing over the couscous mixture and toss until evenly coated.
Gently stir in the chopped cilantro, reserving a small amount for garnish if desired.
Taste and adjust seasoning with additional salt and lime juice if needed.
Transfer to a serving dish, garnish with reserved cilantro, and serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
922 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.1 g | 45% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2667 mg | 116% | |
| Total Carbohydrate | 133.0 g | 48% | |
| Dietary Fiber | 25.3 g | 90% | |
| Total Sugars | 21.3 g | ||
| Protein | 27.8 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 196 mg | 15% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1616 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
