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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
- 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.
- In a small bowl mix diced tomatoes and cucumber and set aside.
- 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.
- Eat immediately or seal with the leakproof lid and its ready to go.