Black Bean Couscous

Black Bean Couscous


156 people made this

This is a Mediterranean version of couscous salad. It is a hearty and flavoursome dish with beans, corn and much more.


Serves: 4 

  • 1 cup couscous
  • 1/2 teaspoon ground cumin
  • 1 teaspoon salt, or to taste
  • 1 1/4 cups (310ml) boiling water
  • 1 clove unpeeled garlic
  • 1 (400g) tin black beans (or kidney beans), rinsed and drained
  • 1 cup tinned whole kernel corn, drained
  • 1/2 cup finely diced red onion
  • 1/4 cup diced fresh coriander
  • 1 chilli, finely diced
  • 3 tablespoons olive oil
  • 3 tablespoons fresh lime juice, or to taste

Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

  1. Combine the couscous, cumin and salt in a large bowl. Stir in the boiling water and seal with plastic wrap. Set aside for 10 minutes.
  2. While waiting for the couscous; cook the unpeeled garlic clove in a small frypan over medium-high heat until toasted and the skin has turned golden-brown. Peel the garlic and crush.
  3. Stir the garlic into the couscous along with the black beans, corn, onion, coriander, chilli, olive oil and lime juice. Serve warm or allow to cool.

Black beans

The black beans used in theis recipe are the South American black beans not the Asian ones. You should be able to find them with Mexican ingredients.

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