Go Back
Mexican Salsa Cous Cous Bowls (v)
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Mexican flavours really make this cous-cous side-dish zingy and vibrant. It's great served with grilled meats or as a light lunch.
Course: Side Dish
Cuisine: Mexican
Servings: 2 people
Author: Emma Walton
  • 250 grams cous cous
  • 2 limes juice only
  • 5 spring onions
  • 2 handfuls cherry tomatoes
  • 1 red or yellow pepper
  • 1 handful coriander
  • 400 grams pinto beans
  1. Prepare the vegetables by finely dicing the spring onions and red pepper, and quartering the cherry tomatoes.
  2. Place all of the vegetables into a medium size bowl along with any juices. Squeeze over the lime juice before covering with the uncooked cous cous.
  3. Boil a kettle and pour boiling water over the cous cous until the cous cous is completely covered with a few millimetres of water.
  4. Place a tea towel over the bowl and leave for 5mins until the cous cous has absorbed all of the moisture.
  5. Fluff the cous cous grains with a fork and stir in all of the vegetables and juices at the bottom of the bowl.
  6. If not all of the liquid has been absorbed, place the tea towel back over the bowl and leave for another few minutes.
  7. Lastly, finely chop the coriander and add to the cous cous along with the pinto beans. Stir through before serving warm in bowls.