Santa Fe Style Couscous
- Brianne Thomas
- May 8, 2023
- 3 min read
Updated: Jul 30
This Santa Fe-style couscous is a delicious, vibrant dish that combines the warmth of the Southwest with the lightness of couscous!
Why You’ll Love This Santa Fe-Style Couscous
This dish is great for gatherings or a cozy family meal, providing a unique twist on traditional couscous with its bold flavors and fresh ingredients. The spiciness of the Pepperjack cheese pairs perfectly with the tangy sour cream and vibrant lime, creating a delicious balance of flavors.
What Is Couscous?
Couscous is a tiny pasta made by rolling moistened semolina into a crumbly mixture, sifting it through a sieve to the desired size, then steaming and drying it.
Helpful Tips for Making Santa Fe-Style Couscous
Roast the Corn. For an extra burst of flavor, roast the corn before adding it to the couscous.
Reduce the Heat. If you prefer a milder dish, reduce the amount of crushed red pepper to suit your preference.
Fluff the Couscous. Use a fork to fluff the couscous, as it helps keep the grain separate and light.
How to Serve Santa Fe Style Couscous
This dish pairs perfectly with my Three Pepper Chicken or Caramelized Onion Steak Bites! For a simple lunch, I like to serve it on top of a Brussels Sprouts and Kale Salad with fresh Homemade Pico de Gallo.
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More Delicious Sides
Ingredients
1 10-ounce package original-flavor couscous
1 cup chicken stock
2 ears fresh corn off the cob or 1 15-ounce can, drained
½ cup cooked black beans, rinsed and drained
½ medium red bell pepper, finely chopped
1 medium red onion, finely chopped
¼ cup fresh cilantro, chopped
½ cup freshly grated Pepperjack cheese
1 teaspoon paprika
1 teaspoon crushed red pepper
½ teaspoon garlic powder
½ teaspoon cumin powder
½ teaspoon ground black pepper
½ teaspoon salt
1 lime (zest and juice)
½ cup sour cream or plain Greek yogurt
Directions
In a medium saucepan over medium-high heat, bring 1 cup chicken stock to a boil. Add the 10-ounce package of couscous, cover with a lid, and remove from heat. Allow it to sit for approximately 5-7 minutes.
Meanwhile, in a medium bowl, combine 2 ears fresh or 15 ounces of canned corn, ½ cup cooked black beans, ½ diced medium red bell pepper, 1 finely chopped medium red onion, ¼ cup fresh cilantro, ½ cup freshly grated Pepperjack cheese, 1 teaspoon each: paprika and crushed red pepper, ½ teaspoon of each: garlic powder, cumin powder, ground black pepper, and salt. Gently stir to combine.
Carefully remove the lid from the saucepan and fluff the couscous with a fork, gently breaking up any clumps.
Add the lime zest and lime juice to the couscous and fluff again with a fork to combine.
Fold the ½ cup sour cream (or Greek yogurt) mixture into the couscous. Serve warm, garnished with additional cilantro if desired.
How to Store Santa Fe Style Couscous
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove or in the microwave, adding a splash of chicken stock if needed to maintain moisture.
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