Roasted tomatillos, grilled corn, and jalapeños come together in this vibrant, easy-to-make Vegetarian Couscous. It’s a flavorful vegan side that pairs beautifully with grilled veggie tacos or a burrito bowl, and it’s ready in about 15 minutes.
I cook with couscous often because it’s versatile, light, and cooks quickly. If you’re new to couscous, here’s a short primer: couscous is a form of tiny pasta made from semolina wheat. Most supermarket couscous is pre-steamed and dried, which means it only needs a few minutes of resting time after pouring hot liquid over it. Because of that quick cook time, couscous is an excellent base for simple side dishes, salads, and warm bowls — it readily absorbs flavors from herbs, citrus, and spices.
There are different varieties of couscous. The small-grain couscous used in this recipe is the traditional North African style. It differs from larger-grain types like Israeli or pearl couscous, which are made from the same basic ingredient but are larger and take longer to cook. Smaller couscous yields a light, fluffy texture that works especially well when mixed with bright, fresh vegetables and zesty dressings.
For this Mexican-inspired version, roasted tomatillos and grilled corn give the couscous a smoky, tangy backbone while jalapeño adds a touch of heat. Fresh lime and cilantro brighten the whole dish. The recipe is naturally vegan, but if you’re not following a plant-based diet, a sprinkle of queso fresco or cotija would be a tasty optional finish.
How to make Mexican Vegetarian Couscous
- Roast the tomatillos. Heat a grill to medium. Remove the papery husks, place the tomatillos on a sheet of foil on the grill (the foil catches any juices if they burst), and turn occasionally for about 8–10 minutes until lightly charred. Chop and set aside.
- Grill the corn. Place an ear of corn directly on the grates and grill for 10–12 minutes, turning occasionally, until kernels brown slightly. Let cool enough to handle, then cut the kernels off the cob with a sharp knife.
- Prepare the couscous. In a medium saucepan bring 1 cup of salted water (or vegetable broth for extra flavor) to a boil. Remove from heat, stir in 1 cup couscous, cover, and let stand for 5 minutes. Fluff with a fork.
- Combine and season. Stir the chopped tomatillos and corn into the fluffed couscous. Add chopped tomatoes, diced red onion, minced jalapeño, fresh lime juice, ground cumin, and chopped cilantro. Mix well and serve warm, or chill and serve cold—the dish is delicious either way.
What are tomatillos?
Tomatillos, often called Mexican husk tomatoes, are small green fruits enclosed in a thin, papery husk. You’ll typically find them in the produce section near the peppers. Peel off the husk before using. They are tangy and slightly acidic, commonly used in salsas, but they’re equally good roasted and mixed into salads or grain bowls.
Is couscous gluten free?
Traditional couscous is made from wheat semolina and therefore contains gluten. If you need a gluten-free alternative, look for specialty products made from corn, potato, or other gluten-free grains labeled as a couscous substitute.
Is couscous vegan friendly?
Yes. Couscous is typically made from semolina and water, making it suitable for a vegan diet. This recipe uses only plant-based ingredients, so it’s vegan-friendly as written.
What is the difference between quinoa and couscous?
Quinoa is a seed and is naturally gluten-free; it has a firmer, slightly nutty texture. Couscous is a tiny pasta made from wheat and is lighter and fluffier when cooked. Both make great bases for bowls and salads but differ in texture and dietary compatibility.
What can I add to couscous?
This couscous is a perfect canvas for adding protein or roasted vegetables to turn it into a main course. A few favorite additions:
- Black beans – drain and rinse a cup from a can and stir in for extra protein and fiber.
- Soy chorizo – remove from casing, crumble, and pan-fry before mixing in for smoky, spicy flavor.
- Roasted sweet potatoes – cubed and roasted sweet potatoes add sweetness and substance and pair well with the Mexican flavors.
More vegetarian Mexican recipes
This couscous makes a great side; pair it with bold-flavored mains for a complete meal. Try vegetarian meatballs, butternut squash tacos, vegetarian enchiladas, or crispy avocado tacos for delicious combinations.
Vegetarian Couscous with Roasted Tomatillos and Corn
Ingredients
- 2 tomatillos, husks removed
- 1 ear corn
- 1 cup water
- 1/2 teaspoon salt
- 1 cup couscous
- 1/4 cup tomatoes, chopped
- 1/2 cup red onion, diced
- 1 jalapeño, seeded and minced
- 1 tablespoon lime juice, fresh squeezed
- 1/2 teaspoon ground cumin
- 1 tablespoon fresh cilantro, chopped
Instructions
- Heat a grill to medium.
- Place the tomatillos on a piece of foil and grill, turning occasionally for 8–10 minutes, until slightly charred. Chop and set aside.
- Grill the corn directly on the grate, turning occasionally for 10–12 minutes until kernels brown a bit. Let cool, then cut the kernels from the cob.
- Bring the water and salt to a boil in a medium saucepan. Remove from heat, stir in the couscous, cover, and let stand 5 minutes. Fluff with a fork.
- Add the chopped tomatillos and corn to the couscous. Stir in tomatoes, red onion, jalapeño, lime juice, cumin, and cilantro. Combine well and serve warm or chilled.
Notes
- Additions: To make this a main course, add black beans, roasted sweet potatoes, or pan-cooked soy chorizo.
- Gluten Free: Traditional couscous contains gluten; use a labeled gluten-free alternative if needed.
- Vegan: This recipe is vegan as written.
Nutrition Facts
Calories: 202 kcal (10%)
Carbohydrates: 42 g (14%)
Protein: 6 g (12%)
Sodium: 300 mg (13%)
Fiber: 3 g (12%)
Vitamin C: 11.2 mg (14%)