Vegan Tex-Mex Black Bean Couscous Bowls
with Green Bell Pepper, Guacamole & Cilantro
- Wheat
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.
Ingredients
1 unit
Green Bell Pepper
½ teaspoon
Cumin
1 unit
Tomato
1 unit
Lime
2 unit
Scallions
8 tablespoon
Guacamole
1 tablespoon
Mexican Spice Blend
1 unit
Tex-Mex Paste
¼ ounce
Cilantro
¾ cup
Israeli Couscous
(Contains: Wheat)
1 unit
Black Beans
Not included in your delivery
1 teaspoon (tsp)
Sugar
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Wash and dry produce.
-
Trim and thinly slice scallions, separating whites from greens. Drain and rinse beans. Dice tomato into ½-inch pieces. Roughly chop cilantro. Quarter lime. Halve, deseed, and dice bell pepper into ½-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.
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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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Full of spicy flavor, with the guacamole balancing the heat nicely. Some found it too spicy; consider using less of the spice blend if sensitive to heat 🌶️.
- Ease of prep: Very easy to prepare, though a few noted the couscous took longer to cook than indicated in the recipe.
- Suggestions: Add corn for a complete protein, or roasted sweet potato for more substance. Consider cooking the bell peppers for those who dislike raw ones.
- Texture: Some felt it needed a crunchy element; try adding tortilla strips or blue corn chips on top for contrast.
- Modifications: For a non-vegan version, add sour cream. Serve over greens or with chips and salsa for a heartier meal.
