Speedy Mexican Couscous Recipe
speedy mexican couscous
serves 6-8
ingredients
- 1 tbsp olive oil
- 1 small yellow onion, chopped
- 1 garlic clove, minced
- 1 tsp chili powder
- ½ tsp ground cumin
- ½ tsp kosher salt
- 1½ cups chicken broth
- 1 cup salsa (mild or medium spice)
- 1 cup canned black beans, rinsed and drained
- 1 cup (2 ears) fresh corn kernels
- 1½ cups couscous
- 1 tbsp fresh lime juice
- 2 tbsp chopped fresh flat-leaf parsley
directions
- In a large saucepan, heat olive oil over medium heat. Add onions and continually stir for 2 minutes to soften. Stir in garlic, chili powder, cumin and salt and cook for 1 minute. Add chicken broth, salsa, black beans and corn kernels. Bring to a boil, stir in couscous, remove from heat, cover and let stand for 5 minutes. Stir in lime juice and garnish with chopped parsley.
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HEALTHY, QUICKEASY, SALADSSIDEDISHES, VEGETARIANJulie Albertmexican recipes, couscous, side dish recipe