Recipe for Mexican-Style Couscous

Inspired by a genius cook in Paris.

• 1/2 cup water
• 1 cup Couscous (uncooked)
• 1/2 cup tomato juice (from can of diced tomatoes) and 3/4 of the can of tomatoes
• 1/4 large onion, diced
• 1 jalapeno pepper, diced
• 1 tablespoon seasoned salt (ours is homemade)

In a microwavable dish, microwave the water and tomato juice on high for two minutes. Add the tomatoes and warm another minute. Immediately, stir in the couscous and seasoning and cover the dish with a lid. Meanwhile, heat the oil in a small skillet and saute the onions and the jalapenos. Add vegetables to the couscous and stir. If necessary, reheat in microwave before serving.

Cost to make Mexican-Style Couscous and Meal

• $0.37 Hunt's Diced Tomatoes (Publix, buy one, get one free)
• $1.39 Couscous
• Free Jalapenos (See Free Fajitas)
• $0.15 Onion
• $0.07 Olive Oil (Publix, buy one, get one free)
• $0.21 Seasoned Salt (Homemade, estimates)
• $0.75 Black Beans (Walmart)
• $1.00 Rediburger (Adventist Book & Nutrition Center)
• $3.94 Total (Feeds three, and I got two whole servings of couscous for lunch the next day!)

I love couscous as opposed to rice when time is short and I have no rice made. I can have couscous on the table within 10 minutes. Previously, I have not been a fan of fresh cooked couscous because I find it too dry. But, I have learned a wet couscous is wonderful and tastes just like rice. I learned to add 1/3 to 1/4 extra liquid to make sure the couscous stays more moist.