Tex-Mex Black Bean & Turkey Couscous Bowls
with Green Bell Pepper, Guacamole & Cilantro
This one-pan vegan meal is next-level! You'll cook black beans and pearl couscous with scallions, Mexican spices, and our savory, spicy Tex-Mex Paste. Toss with green bell pepper for bright, crunchy contrast, top with a dollop of guacamole mixed with scallion, tomato, and lime, then finish with a flourish of herbaceous cilantro to tie it all together.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Tomato
1 tablespoon
Mexican Spice Blend
1 unit
Black Beans
1 unit
Tex-Mex Paste
1 unit
Lime
½ cup
Guacamole
1 unit
Green Bell Pepper
2.5 ounce
Israeli Couscous
(Contains: Wheat)
¼ ounce
Cilantro
2 unit
Scallions
1 teaspoon
Cumin
10 ounce
Ground Turkey
Not included in your delivery
Salt
Pepper
Sugar
Cooking Oil
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Drain and rinse beans. Dice tomato into 1⁄2-inch pieces. Roughly chop cilantro. Quarter lime. Halve, deseed, and dice bell pepper into 1⁄2-inch pieces.
• Heat a drizzle of oil in a large pan over medium-high heat. Add scallion whites, Mexican Spice Blend, and half the cumin (all for 4 servings); cook, stirring constantly, until fragrant, 30 seconds. • Stir in beans, couscous, Tex-Mex paste, 1 cup water, and 1 tsp sugar (2 cups water and 2 tsp sugar for 4); bring to a boil. Once boiling, cover and reduce to a low simmer. Cook until couscous is tender, 6-8 minutes. (You’ll finish the couscous in Step 4.)
• While couscous cooks, in a small bowl, combine guacamole, tomato, scallion greens, half the cilantro, juice from half the lime, salt, and pepper.
• Once couscous is done, stir in bell pepper. (If mixture seems dry, add water 1 tsp at a time until desired consistency is reached.) Taste and season with salt if desired. • Divide black bean couscous between shallow bowls. Top with guacamole and remaining cilantro. Serve with remaining lime wedges on the side.
Ground Poultry is fully cooked when internal temperature reaches 165°.
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