Couscous Black Bean Bowl with Enchilada Sauce and Red Bell Pepper

This Couscous Black Bean Bowl combines fluffy couscous, protein-rich black beans, sweet red bell peppers, and flavorful enchilada sauce for a quick, healthy, and satisfying vegetarian meal. Perfect for lunch, dinner, or meal prep.

1. 1 cup couscous
2. 1 cup boiling water (or vegetable broth for extra flavor)
3. 2 tbsp fresh cilantro, chopped
4. 1 tbsp olive oil
5. 1 cup enchilada sauce (store-bought or homemade)
6. 1/2 tsp smoked paprika
7. Salt & pepper to taste
8. 1/2 tsp cumin powder
9. 1 tbsp olive oil
10. 1 red bell pepper, thinly sliced
11. 1 cup cooked black beans (or canned, rinsed & drained)

1. Cook couscous – In a bowl, add couscous and boiling water (or broth). Cover with a lid or plate and let sit for 5 minutes. Fluff with a fork.
2. Prepare veggies – Heat olive oil in a skillet. Sauté red bell pepper until slightly softened. Add cumin, smoked paprika, salt, and pepper.
3. Add beans – Stir in black beans. Cook for 2–3 minutes until warmed through.
4. Combine with couscous – Add the sautéed veggies and beans to the couscous. Mix gently.
5. Top with enchilada sauce – Pour enchilada sauce over the couscous mixture and stir lightly to coat
6. Garnish & serve – Sprinkle with fresh cilantro, a squeeze of lime juice, and any optional toppings.

Final Product