Tex Mex Couscous
Get ready to elevate your weeknight dinners with this vibrant and flavorful Tex Mex Couscous! This easy, 25-minute recipe combines the fluffy texture of couscous with the bold, zesty flavors of Tex-Mex staples like black beans, sweet corn, and cherry tomatoes. A medley of sautéed red and yellow bell peppers, red onion, and aromatic spices—ground cumin, smoked paprika, and chili powder—infuses every bite with warmth and depth. A squeeze of fresh lime juice and a sprinkle of chopped cilantro brighten the dish, while optional toppings like creamy avocado or a dash of hot sauce let you customize it to your taste. Perfect as a light main dish or a colorful side, this vegetarian Tex Mex Couscous is as versatile as it is delicious. Easy to prepare and packed with wholesome, nutrient-rich ingredients, it's a must-try for your busy weeknights or meal-prep rotation!
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Recipe Information
Ingredients
- 1 cup couscous
- 1.25 cups vegetable broth
- 2 tablespoons olive oil
- 1 medium red bell pepper, diced
- 1 medium yellow bell pepper, diced
- 1 medium red onion, diced
- 3 cloves garlic, minced
- 1 cup black beans, rinsed and drained
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 cup cherry tomatoes, halved
- 2 tablespoons lime juice
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 0.25 cup fresh cilantro, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- optional toppings: avocado slices, hot sauce, shredded cheese
Instructions
In a medium pot, bring the vegetable broth to a boil. Remove from heat, add the couscous, and quickly stir to fully submerge the grains. Cover with a lid and let it sit for 5 minutes. Fluff with a fork and set aside.
In a large skillet, heat the olive oil over medium heat. Add the diced red bell pepper, yellow bell pepper, and red onion. Sauté for 3-4 minutes until softened.
Stir in the minced garlic, ground cumin, smoked paprika, chili powder, salt, and black pepper. Cook for another 1 minute until fragrant.
Add the black beans, corn, and cherry tomatoes to the skillet. Stir well and cook for 2-3 minutes until the ingredients are warmed through.
Turn off the heat and mix in the cooked couscous, lime juice, and fresh cilantro. Adjust seasoning with additional salt or lime juice, if needed.
Serve immediately, garnished with optional toppings like sliced avocado, hot sauce, or shredded cheese.
Nutrition Facts
Calories |
1255 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.3 g | 57% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2304 mg | 100% | |
| Total Carbohydrate | 189.8 g | 69% | |
| Dietary Fiber | 42.3 g | 151% | |
| Total Sugars | 41.7 g | ||
| Protein | 42.6 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 318 mg | 24% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 3514 mg | 75% | |
*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.
