Tex Mex Couscous Recipes

TEX-MEX COUSCOUS

Steps:

• Bring beef broth, olive oil and spices to a boil.
• Add couscous, stir, remove from heat and cover.
• Let stand 5 minutes, fluff and serve.
• You can also add drained, cooked black beans if you wish.
• Unfortunately, corn is not allowed on the South Beach Diet.

MEXICAN-STYLE COUSCOUS WITH ROASTED CORN

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Trim and partially shuck corn by cutting off any long silk from the top and removing and discarding the outer layer of husk.
• Place corn directly on the middle rack of the preheated oven and roast for 30 minutes. Remove from the oven and let sit for 5 minutes. Remove and discard husks and silk. Slice kernels off with a knife.
• While the corn is roasting, place couscous in a heat-proof bowl with green onion, bell pepper, jalapeno, and olive oil.
• Bring chicken stock to a boil in a small saucepan. Pour boiling stock over couscous mixture and cover tightly with foil. Let sit for 5 minutes.
• Uncover and stir in roasted corn kernels, cotija cheese, lime juice, and basil. Season with chili-lime seasoning.

MEXICAN COUSCOUS

Steps:

• Saute onion and garlic in olive oil over medium heat until tender.
• Stir in cumin and chile powder, and cook for 1 minute.
• Add broth, peas, tomato and cilantro, and bring to a boil.
• Stir in couscous, cover and remove from heat.
• Let stand for 5 minutes.
• Fluff with a fork before serving.

MEXICAN COUSCOUS

Steps:

• Bring salsa and water to a boil in a small saucepan; stir in couscous. Cover and remove from the heat. Let stand for 10 minutes. Fluff couscous with a fork; stir in beans. Top servings with avocado.