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Quick Mexican Couscous

Posted by Giselle Muscat on

Mexican couscousIngredients

  • 1 tbsp olive oil
  • 1 small onion copped
  • 1 garlic clove
  • 1/2 tsp cumin
  • 1 tsp chili flakes (optional)
  • 1 1/2 cups chicken stock
  • 1 small jar mexican salsa
  • 1 can kidney beans (drained and rinsed)
  • 1/2 red bell pepper
  • 1 small can corn (drained)
  • 1 1/2 cups couscous
  • salt and pepper

mexican couscous side dish


  • Heat olive oil in a large saucepan. Add onions and cook for 2 mins, until soft.
  • Add red pepper, garlic, cumin, chili and cook for another 2 minutes.
  • Add stock, salsa and beans and bring to the boil
  • Once boiling, stir int he couscous and corn, and remove from heat
  • Leave to stand, covered, for 5 minutes
  • Stir the couscous with a fork and add some olive oil or lime juice if you like.

Mexican Couscous




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