This healthy couscous combines all your favorite Southwestern flavors like black beans, corn, tomatoes, lime, and cilantro, for a delicious meal that’s also vegan! The couscous is whole wheat, providing more fiber, but you really can’t tell the difference.
I cook with couscous a lot, but this was my first time trying the whole wheat variety. I was honestly shocked that you can’t even tell the difference! Still super light, fluffy, and absolutely delicious🤤
I decided to make this dish southwest-style because of how fresh and comforting the flavors are. And the great thing about making it at home is that you can adjust the spice level to your liking 🙂
I really hope you like this recipe! If you decide to make it, be sure to post a picture/story (or dm me!) and tag me @nutritiousdelights on Instagram—I’d love to see it!💗
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Vegan Whole Wheat Southwestern Couscous
- 2 cups uncooked whole wheat couscous
- 4 tablespoons olive oil
- 1 tablespoon salt divided
- 1 teaspoon black pepper
- 1 teaspoon cayenne
- 2 teaspoons cumin
- 1 teaspoon coriander
- ½ teaspoon paprika
- ½ lime
- 1 cup diced colored bell peppers
- 1 small diced onion
- 2 cloves minced garlic
- 3 large diced tomatoes 2-3 cups
- 1 15 oz can corn drained and rinsed
- 1 15 oz can black beans drained and rinsed
- In a medium pot, cook the couscous in the broth, 2 tbsp oil, and 2 tsp salt (according to package directions). Fluff with a fork and cover while preparing the rest of the meal.
- In a large nonstick pan, heat the remaining oil to 75% heat. Add the onion and peppers and cook for 3 minutes, adding the garlic after 2. Add the black beans and corn and cook for an additional 2 minutes. Add the remaining salt and pepper. Once everything is cooked, add the couscous, lime, tomatoes, and all the remaining seasonings. Fully combined, then serve with additional lime, cilantro, and avocado.