The Mexican couscous is a complete, filling, and extremely tasty dish. A cold dish made with red beans, tuna, and corn seasoned with smoked paprika, a very simple recipe perfect also as a lunchbox meal for work or as a dish to bring to the beach or on a day trip.
On the blog, you can also find these very easy recipes to try:
- Difficulty: Very easy
- Cost: Affordable
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 390.49 (Kcal)
- Carbohydrates 57.93 (g) of which sugars 4.34 (g)
- Proteins 23.98 (g)
- Fat 7.89 (g) of which saturated 1.12 (g)of which unsaturated 2.38 (g)
- Fibers 7.82 (g)
- Sodium 684.54 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 cup raw couscous
- 1 cup pre-cooked red beans
- 5.3 oz tuna in oil (2 cans)
- 1/3 cup sweet corn, canned, drained
- 1/3 cup cherry tomatoes
- 1 red Tropea onion
- 1 tablespoon smoked paprika
- 1 teaspoon salt
- parsley
- 1 tablespoon extra virgin olive oil
Tools
- Bowls
- Kettle
- Food Scale
- Cutting Board
- Spoons
Mexican Couscous Recipe
Disclaimer: the “Ingredients” and “Tools” sections contain affiliate links.
Start preparing the Mexican couscous by weighing the couscous in a bowl. Add the smoked paprika and salt and mix with a spoon.
Add an equal volume of boiling water (you can use a kettle or a saucepan) and a tablespoon of extra virgin olive oil, cover with a lid or cloth and let the water absorb for 5 minutes.
Fluff the couscous with a fork.
Add the cherry tomatoes quartered, chopped red Tropea onion, and drained sweet corn.
Continue with the red beans and drained tuna in oil.
Mix everything with a spoon and finish the preparation with freshly chopped parsley.
Serve the Mexican couscous immediately or store it in the refrigerator for no more than 48 hours.
You can find this and other recipes in the collection Easter Monday Picnic Recipes.
Mexican Couscous
Consult this section to clarify your doubts, if you don’t find the answer to your question, comment or write me using the form below
FAQ (Questions and Answers)
I am celiac, can I use corn couscous?
Certainly, but follow the cooking instructions on the package.
Can I use other types of beans?
I find that red ones are the most suitable for this recipe, at most I would replace them with black ones.
Can I use other aromatic herbs?
Yes, try cilantro or chives.
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Enjoy your meal!
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