Mayan Couscous

Mayan Couscous

99 Reviews 15 Pics
  • Prep

    15 m
  • Ready In

    25 m
Recipe by  YucatanToday

“Many visitors to Merida and Yucatan are surprised to discover excellent Middle Eastern restaurants and such things as kibis offered by local vendors. The cooks of the area happily adopted some of the recipes and ingredients of the Lebanese immigrants who arrived more than a century ago. Here's a Yucatecan version of couscous salad.”

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Adjust Servings

Original recipe yields 4 servings



  1. Combine the couscous, cumin, and salt in a large bowl. Stir in the boiling water and seal with plastic wrap. Set aside for 10 minutes.
  2. While waiting for the couscous, cook the unpeeled garlic clove in a small skillet over medium-high heat until toasted and the skin has turned golden-brown. Peel the garlic and mince. Stir the garlic into the couscous along with the black beans, corn, onion, cilantro, jalapeno pepper, olive oil, and lime juice. Serve warm or allow to cool.

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Reviews (99)

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Definitely a five-star dish and maybe the best couscous recipe I've ever tasted. HOWEVER, a warning for those who don't know what beans can be toxic if undercooked. (Am I the only one who didn't know this?) Instead of canned black beans I decided to cook dry white beans from scratch because I had them. I undercooked them -- boiled them for five minutes, then let them sit in the hot water for about two hours. I knew they were undercooked because they were a bit crunchy, but they tasted okay. About an hour after we ate, both my boyfriend and I came down with stomach cramps and some serious gas. We felt horrible for about eight hours. After a little Googling I learned that kidney shaped beans can be toxic and, in rare cases, fatal if undercooked. Moral of the story? You learn something new every day.uncontrollably.



This has become one of my favorite recipes because its quick and easy to make. makes a great lunch too, is just as good cold as it is warm, and if you want to make it heartier , which sometimes i do, you can add some chicken and a side salad and its an instant main course. A few suggestions - the couscous step in the ziploc bag is rather unnecessary. Couscous is extremely easy to prepare. simply mix the cumin, salt, and couscous in a bowl, bring 2 cups of water to boil, turn off the boiling water, add the couscous, cover with a lid, its ready in about 5 min. this is simpler, and more environmentally friendly than using a ziploc bag each time. this way you can simply stir all your ingredients into the pot that already contains the couscous. Also, like many others here, i browned my onion in some olive oil before adding it. I also add a lot more lime than what is called for. The lime really does make the dish. Great dish.



Delicious! I followed the recipe except I substituted quinoa for the couscous and replaced the corn (didn't have any) with sliced black olives, which went nicely. I did slightly cook the onions and added a handful of sliced green onion tops. As suggested elsewhere, I squeezed every last drop out of 2 limes. Good both warm and chilled. A hit with the hubby, who is a traditionalist. Filling and satisfying, I will be making this again.

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Amount Per Serving (4 total)

  • Calories
  • 300 cal
  • 15%
  • Fat
  • 10.9 g
  • 17%
  • Carbs
  • 44.8 g
  • 14%
  • Protein
  • 7.1 g
  • 14%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 713 mg
  • 29%

Based on a 2,000 calorie diet



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Black Bean and Couscous Salad


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Hot Breakfast Couscous