Vegan Whole Wheat Southwestern Couscous
This healthy couscous combines all your favorite Southwesten 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 can’t taste the difference.
Ingredients
- 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
- cilantro
- avocado
Instructions
- 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.