Generally, I try to avoid dinners completely comprised of cans and boxes. They tend to be full of sodium and questionable ingredients that don’t fill you up in the long run. I’ve found the exception, though, in the quick and fresh Mexican Couscous Bowl! It combines the protein and fiber of couscous and black beans with nutrition of tomatoes and corn, topped with the spice of salsa and melty cheese. It’s super-simple and quick to through together, plus it’s something you can feel good about feeding your family without sacrificing taste!
Mexican Couscous Bowl
- 1 box garlic couscous
- 1 can black beans, drained and rinsed
- 1 can diced tomatoes, with juices
- 1 cup frozen corn
- ½ teaspoon kosher salt
- 1 quarter of a lime, juiced
- ½ cup salsa of choice
- 1 cup mexican blend cheese
- Prepare couscous to package directions, then transfer to a large skillet.
- Add black beans, tomatoes, corn, salt, lime juice and salsa to the couscous skillet. Turn heat to medium and stir for 3-5 minutes, or until all ingredients are heated through.
- Add half of the cheese to skillet and mix until melted through.
- Divide couscous among bowls and top with remaining cheese.
This unexpected flavor and cuisine combo is a real winner! The Mexican flavors work very well with the small couscous pearls, creating a hearty dish that will fill you up with healthy protein and veggies. Feel free to replace the frozen and canned components with fresh equivalents!
Based on recipes from Annie’s Eats