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Mexican couscous bowl (v, lf)

An easy, vegan lunch.

Serves 4 with side salad.

Author: Bite-sized thoughts.

Original post (with pictures) here.


1 cup uncooked couscous

2 cups water

1 cup mixed beans, black beans or red kidney beans

1 cup sweet corn kernels

20 or so cherry tomatoes, halved

Approximately 1/2 cup tomato salsa

Green salad, to serve


1. Combined the couscous and water in a large saucepan and bring to the boil. Reduce heat to very low and allow to simmer, covered, for 5 minutes. Add in the beans and corn and allow to stand on very low heat for a further 5 minutes.

2. Stir through the cherry tomatoes and serve topped with a dollop of tomato salsa, and a side of salad.