Southwestern Couscous

Southwestern Couscous

  • Prep Time: 10 mins
  • Total Time: 30 mins
  • Serves: 6,Yield: 7cups
  • About This Recipe

    “Found this one on the label of a chicken broth can – very tasty indeed.”


  • 1/2 cupchopped green onion, , divided
  • 2tablespoons unsalted butter or 2tablespoonsmargarine
  • 1 (14 1/2 ounce) cans fat free chicken broth
  • 1 (14 1/2 ounce) cans no-salt-added stewed tomatoes
  • 1teaspoonground cumin
  • 1teaspoonchili powder
  • 1 (10ounce) packages couscous
  • 1 (15 1/2 ounce) cans black beans, drained and rinsed
  • 1/2 cupshredded extra-sharp cheddar cheese
  • Directions

  • In a large saucepan, cook 1/3 cup of the green onions in butter until they are tender.
  • Stir in broth, tomatoes, cumin, and chili powder.
  • Heat to a boil, and then remove from heat.
  • Stir in couscous and beans; then cover and let stand for 5 minutes.
  • Fluff couscous mixture with a fork.
  • Top each serving with cheese and remaining green onions.
  • Reviews

  • “Fabulous!Left the beans out but served them beside the couscous so the adults could “mix and mingle” them together on their plates.Even my picky 4 and 7 year old sons loved this dish.Will definitely make again.Thanks for posting!”

  • “This is not my favorite way to eat couscous. Although I love all of the ingredients, the combination lacked something for me. It wasn’t bad, it’s just not something I’d likely make again.”

  • “I loved this recipe. I just tweaked it a bit with adding some garlic, yellow onions, kosher salt & pepper. Also, in the picture I’m gonna try to upload, I hadn’t put any cheese on it yet.”

  • “hmm.. i dont exactly agree with the last review, because I tried it and it wasn’t the least bit dry, and it tasted great!I added a teeny bit of salt to it and used homemade veggie broth instead, and it was really tasty!”

  • “This was a very easy recipe to follow but it lacked flavor and was dry.”