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Recipe

Mexican Couscous Bowl

Ingredients

  • ½ avocado, peeled, pitted and sliced
  • 2 tomatoes, diced
  • 120g can Mexican style 3 bean mix, drained
  • ½ lime, wedges for serving
  • 1 small cos lettuce, sliced
  • ½ cup dry pearl couscous
  • 1 small cucumber, diced
  • ½ tsp olive oil
  • ¼ red onion, diced
  • ¾ cup vegetable stock
  • ¼ cup corn

Instructions

  1. Heat the olive oil in a large saucepan over medium heat. Stir in onions and a pinch of salt and pepper. Cook for 1-2 minutes. Stir in dry couscous. Add in the stock and bring to the boil. Reduce to a simmer, cover, and cook for about 15 minutes, or until the liquid is absorbed. Fluff the mixture with a fork.
  2. In a small bowl mix diced tomatoes and cucumber and set aside.
  3. Divide the couscous into the stainless-steel bowls. Top with the Mexican style 3 beans, corn, avocado, cos lettuce, tomatoes and cucumber, serve with lime wedge.
  4. Eat immediately or seal with the leakproof lid and its ready to go.