Southwestern Couscous Recipe

A vibrant and flavorful Southwestern Couscous recipe, inspired by a chicken broth can label! This quick and easy dish bursts with the warm spices of cumin and chili powder, complemented by juicy tomatoes and tender beans. Ready in under 30 minutes, it's perfect for a weeknight meal or a satisfying lunch.

Prep Time 10 mins
Cook Time 30 mins
Calories 333.9 kcal
Protein 28g
Rating 3.8 (5 Reviews)
Southwestern Couscous 13

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Southwestern Couscous

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How to Make Southwestern Couscous

  1. Melt 2 tablespoons of butter in a large saucepan over medium heat. Add 1/3 cup thinly sliced green onions and cook until softened, about 3-5 minutes.
  2. Pour in 1 1/2 cups of chicken broth, 1 (14.5 ounce) can of diced tomatoes (undrained), 1 teaspoon ground cumin, and 1/2 teaspoon chili powder. Stir well to combine.
  3. Bring the mixture to a boil, then reduce heat to low and simmer for 5 minutes.
  4. Stir in 1 cup couscous and 1 (15 ounce) can of kidney beans (drained and rinsed).
  5. Remove from heat, cover, and let stand for 5 minutes, or until the couscous is cooked and the liquid is absorbed.
  6. Fluff the couscous with a fork.
  7. Serve topped with 1/4 cup shredded cheddar cheese and the remaining green onions.

Nutrition Information (Approximate per serving)

Sodium

15 g

Sugar

1g

Fat

24g

Carbs

16g