Couscous is one of the ingredients that I always keep in my pantry and often take out when I feel like making something that’s easy, tastes good, and is nutritious too. The fact that couscous doesn’t have any taste of its own and absorbs all the flavors you put in, makes it a perfect choice of ingredient for experimenting with different flavors. Couscous is originally from the Maghreb region, not Mexico but the combination of Mexican ingredients with couscous is great. That’s also the reason why you will find a lot of Mexican couscous recipes on the internet. If you want to check more ways to add couscous to your plate, don’t miss to check my recipes for vegan couscous fritters and Moroccan spiced couscous salad.
Ingredients required
To make this vegan couscous recipe, the following ingredients are needed:
How to make Mexican couscous?
How to cook instant couscous?
Put the couscous in a large bowl. Pour boiling salted water/ stock and cover the bowl with a lid. Let it remain like that for at least 5 minutes. After that fluff with a fork and use in your recipe.
Couscous water ratio
The couscous-boiling water ratio should be 1: 1.5. This means if you are using 1 cup of couscous add 1.5 cups of boiling water/ stock.
Is couscous gluten-free?
No, couscous is made from semolina, and semolina is made from durum wheat. So, couscous is not gluten-free.
Gluten-free substitutes of couscous
If you are looking for gluten-free options to make this recipe then replace couscous with quinoa or brown rice.
More vegan Mexican recipes
If you too love Mexican food and looking for some easy to make vegan Mexican recipes then don’t miss to check the following recipes:
More vegan dinner recipes
Step by step photo instructions
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Recipe
