Mexican Couscous Vegetarian Bowl

It’s never too late to celebrate Cinco de Mayo—especially when it tastes this great! You must try this amazing Mexican couscous vegetarian bowl!

A simple and versatile little bowl of yumminess! Spring is in the air, and this recipe will burst with flavor. It’s quick and easy and can even be packed as a picnic side dish. Enjoy!


Mexican Couscous Vegetarian Bowl

Prep Time
Total Time


  • 1 tablespoon olive oil
  • ¾ cup couscous
  • ½ cup water
  • 1 can black beans, drained and rinsed
  • 2 cloves garlic
  • 1 cob corn, roasted
  • 1 avocado
  • 1 lime, half juiced, half quartered
  • ¾ cup cherry tomatoes, chopped
  • 3 radishes, shaved thinly
  • ½ teaspoon cumin
  • ½ teaspoon chili powder
  • Pickled jalapeno for garnish
  • ¼ cup Mexican sour cream (or vegan option)
  • ½ cup manchego cheese (or ½ cup vegan cheese)
  • Cilantro, to your taste preference
  • Tortilla chips


1. Heat ½ tablespoon of oil in pot and lightly toast couscous in oil. Add just under ¾ cup of water. When couscous comes to a boil, turn off heat and cover. Couscous will fluff up.

2. Husk corn and put into toaster oven for approximately 20 minutes to slightly turn brown. When ready, remove corn from cob for later use.

3. Pit and peel avocado and dice up. Place in bowl, squeeze ½ lime over it, and stir.

4. In a skillet, use remaining oil and heat. Add chopped garlic and stir until fragrant (about 30 seconds). Add black beans, cumin, chili powder and water. Let simmer on low for a few minutes until water is almost all gone. Lightly season with salt, stir and turn off heat when water is almost gone.

5. Using a medium serving bowl, add most of the avocado to the bottom of the bowl (reserve a little for the top). Add couscous and then top the couscous with other ingredients as you desire. Serve with thick Mexican chips for dipping!

Have some peach nana-cream for dessert!

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