30-Minute Tex-Mex Couscous with Corn and Spices
A vibrant one-pan couscous dish that combines Middle Eastern grains with bold Southwestern flavors. Charred corn kernels add smoky sweetness while cumin and coriander provide warm spice notes. Diced tomatoes with chilies bring mild heat and acidity that brightens the dish. This makes an excellent side for grilled meats or a satisfying vegetarian main when served with beans. The couscous absorbs the seasoned chicken broth for maximum flavor in every bite.
Ingredients
- 1 tablespoon olive oil, divided
- 1 teaspoon olive oil, divided
- ¼ cup yellow onion, diced
- 1 clove garlic, diced
- ½ cup frozen corn
- 1 cup uncooked couscousquinoa1:1gluten-freegluten-free
use 1.5 cups liquid and cook 15 minutes
- 1 teaspoon salt
- 1 teaspoon cumin
- 1 teaspoon coriander
- ½ cup canned diced tomatoes with chilies
- 1 cup chicken broth
- 1 tablespoon fresh cilantro, chopped
Instructions
- 1
Heat a small pan over high heat and add oil
- 2
Add frozen corn and cook, stirring occasionally until dark brown in color
- 3
Heat a medium saucepan over medium heat
- 4
Add remaining oil
- 5
Saute yellow onion and garlic for 2-3 minutes
- 6
Add couscous and cook for 1 minute
- 7
Stir in cooked corn, tomatoes, salt, cumin, and coriander
- 8
Stir in chicken broth and bring to a boil
- 9
Reduce heat to a simmer, cover and cook for 12 minutes
- 10
Fluff with a fork and top with cilantro
Tips
Char the corn well for smoky flavor - don't stir too frequently to get good browning.
Toast the couscous briefly in oil before adding liquids to prevent mushy texture.
Let the couscous rest covered for 2-3 minutes after cooking before fluffing with a fork.
Good to Know
Refrigerate leftovers for up to 3 days in an airtight container.
Can be made 1 day ahead and reheated with a splash of broth.
Serve warm as a side dish or room temperature as a salad.
Common Mistakes
Don't skip charring the corn - this adds essential smoky flavor to the dish.
Avoid overcooking the couscous or it will become mushy and clumpy.
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I make this vegetarian?
Yes, substitute vegetable broth for chicken broth to make it vegetarian-friendly while keeping all the flavors intact.
What if I don't have coriander?
You can substitute with additional cumin or use chili powder for a different but complementary flavor profile.
How long will leftovers keep?
Store covered in the refrigerator for up to 3 days. Reheat with a splash of broth to restore moisture.