Mexican Couscous Express

Method5 steps · about 10 min

1. 1

   Step 1: In a heatproof bowl, toss the dry couscous (1 cup) with the salt (1½ tsp), cumin (2 tsp) and onion powder (1 tsp).

   Uses 1½ tsp salt · 2 tsp ground cumin · 1 tsp onion powder · 1 cup dry couscous

2. 2

   Step 2: Pour the cup of boiling water (1 cup) over the seasoned couscous from step 1. Cover and leave for 5 minutes to absorb the water. You can dice the optional tomato and avocado during this wait.

   Hydrate seasoned couscous · 5 minUses seasoned dry couscous · 1 cup boiling water

3. 3

   Step 3: Fluff all the hydrated couscous from step 2 with a fork, then mix in the ¼ cup tomato paste until evenly coated.

   Uses hydrated seasoned couscous · ¼ cup tomato paste

4. 4

   Step 4: Drain the canned kidney beans and corn, discarding their packing liquid. Fold both into the tomato couscous from step 3 with the diced jalapeño, cilantro and optional sliced scallions (2).

   Uses tomato-coated couscous · 1 tbsp diced fresh jalapeño · 2 scallions, roughly sliced, optional · 1 can red kidney beans, about 400 g net, drained · 1 can corn kernels, about 400 g net, drained · A handful cilantro

5. 5

   Step 5: Divide the couscous mixture from step 4 into four portions. Add any of the optional diced tomato (1), avocado (½), sour cream or grated cheese and serve.

   Uses kidney-bean and corn couscous · 1 tomato, deseeded and diced, optional · ½ avocado, diced, optional · Sour cream, optional for topping · Grated cheese, optional for topping