One Pan Mexican Couscous Recipe

Wonderfully light, healthy and nutritious. And it’s so easy to make – can use couscous and I’ve seen quinoa used as well!

NGREDIENTS

  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 jalapenos, minced
  • 1 cup couscous/quinoa
  • 1 cup vegetable broth
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (14.5 oz) can diced tomatoes
  • 1 cup corn kernels
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • Kosher salt and freshly ground black pepper, to taste
  • 1 avocado, halved, seeded, peeled and diced
  • Juice of 1 lime
  • 2 tablespoons chopped fresh cilantro leaves

INSTRUCTIONS

  • Heat olive oil in a large skillet over medium high heat. Add garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute.
  • Stir in couscous, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes. Stir in avocado, lime juice and cilantro.
  • Serve immediately.
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