Mexican Couscous Express

The most ridiculously easy and fast mid week meal that's darn tasty and wonderfully light. Feel free to ramp up the toppings - I just added some diced avocado and tomato to keep it fresh, but I also have it with a dollop of source cream and grated cheese. And I have also been known to add crispy tortilla chips too….

Ingredients

• 1 1/2 tsp salt
• 2 tsp cumin powder
• 1 tsp onion powder
• 1 cup couscous
• 1 cup boiling water
• 1 tbsp diced jalapeño ((fresh is better, but tinned also ok))
• 2 scallions ((shallots), roughly sliced (optional))
• 1 can (15 oz / 400 g) corn kernels
• Handful of coriander / cilantro
• 1 tomato (, deseeded and diced)
• 1/2 avocado (, diced)
• Sour cream
• Grated cheese
• 1/4 cup tomato paste
• 1 can (15 oz / 400 g) black beans (or red kidney beans)

Instructions

1. 1

   Place salt, cumin, onion powder and couscous in a bowl, quickly toss to combine.

2. 2

   Add boiling water, cover and set aside for 5 minutes.

3. 3

   Fluff with fork, add tomato paste and stir to evenly coat the couscous.

4. 4

   Add remaining ingredients.

5. 5

   Serve with optional toppings.