Southwest Style Couscous

I really like any food with a little bit of a Southwest flair.  So when I sit down to write a recipe, I usually ask myself if a Southwest version of it would taste good.

This recipe started out as Southwest Style Quinoa, but my grocery store was out of Quinoa.  When I saw the couscous, I realized this recipe would actually taste better with couscous.  Yaaay, everybody won!

Here's what you'll need:

• 1 1/3 cups dry Couscous
• 1 (15 oz.) can Chicken or Vegetable broth
• 1/4 red onion, diced (Tutorial: How to Dice an Onion)
• 1/2 red bell pepper, roughly chopped
• 1 cup canned corn, drained and rinsed
• 1 cup canned black beans, drained and rinsed
• 1 teaspoon Asian red chili sauce (not pictured)
• 2 tablespoons taco seasoning (not pictured)

Over medium-high heat, bring the broth to a boil.  Bring the heat down to medium-low and add the onion, bell pepper, corn, black beans, chili sauce and taco seasoning.
*Be careful with the chili sauce.  One teaspoon gives it medium spice.  If you're not a fan of spicy food, use a little less!

Stir the ingredients with a wooden spoon, and let simmer over medium low heat, covered, for 8-10 minutes.

This is great as a side dish with tacos or chicken.  If you want to make it your main dish, add shredded chicken or tofu.

Hope you enjoy!!

xo Chrissy