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Southwest Couscous Bowls

These southwest couscous bowls are an excellent make-ahead meal for lunch or dinner! They are served with a chili lime dressing that is extra flavorful too. Super easy and delicious!
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  • 1 tablespoon olive oil
  • ½ red onion, chopped
  • ½ bell pepper, chopped
  • kosher salt and pepper
  • 1 cup dry pearl couscous
  • 1 ½ cups chicken or vegetable stock
  • 1 cup black beans
  • 1 cup cherry tomatoes, halved
  • ½ cup corn
  • ½ cup sliced green onions
  • cup fresh cilantro
  • lime wedges, for serving

chili lime dressing

  • 2 tablespoons freshly squeezed lime juice
  • 2 garlic cloves, minced or pressed
  • 1 teaspoon honey
  • ½ teaspoon chili powder
  • 1 tablespoon chopped fresh cilantro
  • 1/3 cup extra virgin olive oil
  • kosher salt and pepper


  • Heat the olive oil in a large saucepan over medium heat. Stir in the onions, peppers and a pinch of salt and pepper. Cook for 1 to 2 minutes. Stir in the dry couscous. Add in the stock, then bring the mixture to a boil. Reduce to a simmer, cover and cook for about 15 minutes, or until the liquid is absorbed. Fluff the mixture with a fork.
  • Divide the couscous into two bowls (or even four bowls for a smaller side-like portion). Top with the black beans, tomatoes, corn, green onions and cilantro. Drizzle with the chili lime dressing.
  • Serve with lime wedges for spritzing.
  • Note: you can make this entire thing ahead of time, including tossing with dressing, about 24 hours ahead of time.

chili lime dressing

  • In a bowl, whisk together the lime juice, honey, garlic, chili powder, cilantro and a pinch of salt and pepper. Stream in the olive oil while whisking until the dressing is emulsified. This dressing stays great in the fridge for a few days!

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