Mexican Couscous


Great idea from brandnewvegan-

  • Small bunch of Green Onions, chopped
  • ½ Red (or two baby bells) Bell Pepper, chopped
  • 1/2 Orange Bell Pepper (or two baby bells) chopped
  • ½ Green Bell Pepper, chopped
  • 2 Cloves Garlic, minced
  • Jalapeno to taste (I used pickled tamed Nacho Jalapeños – about 8 rings)
  • 15oz can Black Beans, drained and rinsed
  • 15oz can Fire Roasted Tomatoes (crushed) (can also use regular crushed tomatoes)
  • 2 Tbls Salsa (any or none)
  • 1 tsp Chili Powder (I used 1/2 tsp to make it easier on the kidlets)
  • ½ tsp Ground Cumin
  • ¼ tsp Mexican Oregano (or use regular oregano)
  • Salt and Pepper to taste
  • ¾-1 cup Couscous (Quinoa would work too) I like using large pearl couscous
  • 1 cup Vegetable Broth

Dice all vegetables

  1. Saute vegetables in a small amount of olive oil until softened
  2. Add beans, tomatoes, and spices and stir to combine
  3. Add Couscous and stir to mix thoroughly
  4. Add Veggie Broth and heat to boiling
  5. Reduce heat to med-low and cover
  6. Simmer 20 minutes or longer.  Keep an eye on the liquid level and add water if needed.
Garnish with additional salsa, cilantro, avocado, or lime juice