Mexican Couscous
Inspired by Spanish rice, this dish is another instant classic!
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Course Main Course
Cuisine Campervan Meal
- 1 tbsp olive oil
- ½ onion
- 4 cloves garlic
- 1 tsp chili powder
- 2 tsp cumin
- 1 can tomatoes
- 1 can black beans
- 1 can corn
- 1 cup couscous
Fry diced onions in olive oil on medium heat until there's some browning, 5-10 min.
Add finely chopped garlic and spices, fry for 1 min.
Add the cans of tomatoes, beans, and corn with their liquids. Add some salt.
Add another ½ cup of water, taste and add more salt and spices. Bring to a boil.
Turn off the heat, stir in the cousous, and cover. Let sit for 5 min.
Enjoy with some shredded cheese if you have any!
This is also delicious with Israeli couscous, but in that case you have to cook it for longer.
Any beans or veggies work here, so use whatever you have on hand.