Cumin and Black Bean Couscous

Cumin and Black Bean Couscous - The Vegan Rhino

 Cumin and Black Bean Couscous - The Vegan Rhino

Couscous is one of the easiest, fastest and most versatile side dishes you can make! This pasta dish has a delicious pop of flavor from the cumin, red onion and garlic that is toasted until fragrant. This is one of those must have recipes that should be tried any day of the week, especially taco Tuesday!

Cumin and Black Bean Couscous - The Vegan Rhino

Yield: 3


2 Tbsp. avocado oil

1 medium red onion, diced

1 large garlic clove, minced

1 cup pearl couscous

3/4 tsp. ground cumin

1 1/4 cups canned organic black beans, drained & rinsed

2 Tbsp. flat-leaf parsley, chopped

1/2 tsp. Himalayan pink salt

1/4 tsp. ground black pepper



  1. In a skillet on medium heat, melt butter and sauté onions until lightly browned, about 5 minutes.
  2. In the meantime, bring 1 1/2 cups water to a boil. Sprinkle in garlic and cumin to the onions and sauté for an additional minute.
  3. Combine couscous with onions and brown for 1-2 minutes. Pour in boiling water. Reduce heat to simmer and cook for 8-10 minutes, covered. Remove from heat and stir in black beans, parsley, salt and pepper.
  4. Serve warm.


Chef’s tip: