Weeknight Meals: Mexican Inspired Couscous Salad

Mexican Inspired Couscous Salad

There are some nights I just want a quick, healthy meal. I don't want to be fighting with pots, pans and dishes. This delicious recipe is one of those 'one pot wonders' that makes for a quick 'set and forget' dinner: 20-minutes, 1 pot, let's go!


Serves 4

  • 1 tbsp olive oil
  • 1 clove of garlic (minced)
  • 1 tsp of cumin (ground)
  • 1 tsp of red chilli flakes
  • 1 cup of couscous
  • 1 cup of vegetable broth
  • 1 cup of corn kernels
  • 15oz tin of black beans (drained)
  • 15oz tin of tomatoes
  • 1/2 tsp of salt
  • 1/4 cup of sour cream
  • 1 tbsp of lime juice
  • 2 tbsp of fresh cilantro (chopped)

Step 1: Place a large saucepan over a medium heat, add the olive oil and garlic, cook for 1-2 minutes till fragrant. Add the cumin, chili flakes, couscous, vegetable broth, corn, black beans and tomatoes. Mix well and season with salt to taste.

Step 2: Place a lid over the saucepan and allow to simmer for 20 minutes, until the juices are absorbed by the couscous, fluff lightly with a fork, remove from the heat.

Step 3:  Plate up the couscous, garnish with sour cream, lime juice and cilantro.


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