On my recent lemon basil pasta recipe post I mentioned that I had been working on getting together some quick and easy recipes for work nights where I don’t feel like (or don’t have the time to) spend a long time in the kitchen making dinner. This mexican couscous salad is my latest 10 minute recipe – all that’s required is to cover the couscous and spices with boiling water, chop or gather together the remaining ingredients and then mix and serve!
Leftovers store well in a sealed container in the fridge for around five days – just omit the nutritional yeast and avocado and add these just before serving the mexican couscous salad. There’s only two of us at my house, so I like to make up this full batch for dinner and have the leftovers for lunch at work the next day – so as well as being a quick and easy dinner, the leftovers also serve as a quick and easy lunch the next day too!
1 1/2 cups of dried couscous
2 cups of vegetable stock
1 1/2 teaspoons of smoked paprika
1/2 teaspoon of chili powder
1/2 teaspoon of garlic powder
1 1/2 cups of sweetcorn
1 red onion (finely chopped)
1 cup of (approx. 3 large) tomatoes (chopped, seeds removed)
Juice of 1 lime
1 large avocado (chopped)
1/4 cup of nutritional yeast (optional)
Salt and pepper
1. Place the couscous in a large bowl and stir in the smoked paprika, chili powder and garlic powder. Pour over the vegetable stock then cover the top of the bowl with a large plate. Leave to one side for 10 minutes.
2. While you wait for the couscous, chop the red onion, tomatoes and avocado.
3. After 10 minutes, fluff the couscous using a fork. Stir in the red onion, sweetcorn and tomatoes. Squeeze in the lime juice and season to taste.
4. Spoon into bowls and then top your mexican couscous salad with nutritional yeast and chopped avocado.