Mexican Couscous

A quick, zesty one-pan couscous packed with smoky spices, black beans and sweetcorn – ready in 25 minutes and just as good served warm or cold.

Serves 4 (Prep 10 mins, Cook 15 mins)

Ingredients

  • 1 cup couscous
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 2 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground coriander
  • ½ teaspoon chili powder (optional, for heat)
  • 1¼ cups vegetable broth or water (hot)
  • 1 tablespoon tomato paste (optional, for colour and richness)
  • ¾ cup canned black beans, drained and rinsed
  • ¾ cup sweetcorn (frozen or canned and drained)
  • Salt and pepper to taste
  • ¼ cup fresh parsley, chopped
  • Juice of ½ lime

Method

  1. Sauté the vegetables: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3–4 minutes until soft. Stir in the red and green bell peppers and cook another 3–4 minutes. Add the garlic and cook for 1 minute more.
  2. Add spices and base flavour: Add cumin, smoked paprika, coriander, and chili powder. Stir well to coat the vegetables and cook for 30 seconds until fragrant.
  3. Add couscous and liquid: Stir in the couscous and lightly toast it for 1–2 minutes. Mix in the tomato paste if using. Pour in the hot broth or water. Add the black beans and sweetcorn. Stir, bring to a gentle boil, then turn off the heat. Cover with a lid and let sit for 5 minutes.
  4. Finish the dish: Fluff the couscous with a fork. Stir in the chopped parsley and squeeze in the lime juice. Season with salt and pepper to taste.