- 1 cup salsa
- 1/4 cup water
- 3/4 cup uncooked couscous
- 3/4 cup black beans, rinsed and drained
- 1 medium ripe avocado, peeled and cubed
- 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. Yield: 4 servings.
Originally published as Mexican Couscous in Simple & Delicious October/November 2012, p26
Reviews for Mexican Couscous
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Reviewed Jul. 22, 2013
"These were great - a must try!"
Reviewed Jan. 17, 2013
"Yum! We made this last night as a side to enchiladas and it is excellent. I thought it was a little dry so next time I will add more salsa though."