It is so fun to play with the flavors that I am coming to know so well and to introduce them into different ingredients. In this case, making Mexican Couscous plays with texture by using Couscous which is far from a traditional Mexican ingredient. The Couscous absorbs all the flavors well. Not as well as rice does but it is great texturally.
What exactly is Couscous? I don’t know. Couscous is a grain with its origin from North Africa. What is most interesting is that the word Couscous is derived from the Berber language. Now I need to ask, what is the Berber language? In the Berber language, the word translates into well rounded which makes sense. Now I know. The Berber language is one of the oldest languages in humanity and refers to North African languages of old.
The flavor of this dish is developed by adding the spices to the onions. Onions really capture spices so well. The red onions are so sweet too. Keep adding the ingredients. Cook out the liquid of the tomatoes with chilis to get rid of some of the acidity.
- 1 cup Couscous
- 1 1/2 cups water
- 1 - 2 tbsp Cumin
- 1 - 2 tsp Mexican Chili Powder
- 2 tsp coriander
- salt & pepper to taste
- 1 -2 tbsp canola oil
- 1/4 red onion, diced
- 1 - 15 oz can black beans, rinsed
- 1 can tomatoes with chilis
- 2 - 3 sweet peppers, sliced
- Bring the water to a boil and drop in the coucous.
- Cook for 8 - 10 minutes, until tender. Set aside.
- In a skillet, heat the oil on medium heat. Add the red onion and cook for 4 minutes to soften.
- Add the peppers and spices and stir in well and cook for 2 minutes.
- Add the tomatoes with chilis and cook until the liquid evaporates.
- Add in the black beans and cook for 1 minute.
- Salt & pepper to taste.
- Add the couscous and mix together.
- Serve and enjoy!