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Vegetarian Couscous with Roasted Tomatillos & Corn
Roasted tomatillos, corn & jalapenos are combined in this easy Vegetarian Couscous recipe! It's the perfect Mexican side dish, made in just 15 minutes!
seeded & minced
Heat a grill to medium.
Place the tomatillos on a piece of foil on the grill, turn occasionally for 8-10 minutes. Remove the tomatillos once they become slightly charred on the outside.
Add the corn to the grill, directly on the grill grate, cook for 10-12 minutes, turning occasionally until the corn kernels start to brown, then remove from the grill.
Add the water and salt to a medium saucepan, place on the stove over high heat.
When the water comes to a boil, remove from the heat and add the couscous.
Cover and let stand for 5 minutes. After 5 minutes, remove the lid and fluff with a fork.
Chop the roasted tomatillos and add to the couscous.
Use a sharp knife to remove the corn kernels from the cob, then add to the couscous.
Add the tomatoes, red onion, jalapeno, lime juice, cumin and cilantro to the couscous.
Stir to combine everything and serve.
Turn this side dish into a meal by adding these protein packed vegetarian ingredients.
Roasted Sweet Potatoes
Couscous is not gluten free, yet gluten free couscous alternatives made from corn or potato can be found online or at some grocery stores.
This recipe is vegan.
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All images and text © WhitneyBond.com | Recipe link: https://whitneybond.com/vegetarian-couscous/