mexican couscous bowl with baked potato chips

Mexican couscous bowl with baked potato chips

Recipes / Main courses
  • Preparation : 50 min

  • Cooking : 18-20 min

  • Yield : 8


  • 3 tablespoons olive oil

  • 2 garlic cloves, minced

  • 1 can tomato sauce

  • 1 cup chicken broth

  • 1/2 teaspoon ground cumin

  • 1/2 teaspoon paprika

  • salt and pepper

  • 1/3 cup red onions finely chopped

  • 1/2 jalapeno pepper (or less if you don't want it to spicy)

  • 1 lime juice

  • 1 cup roma tomatoes, chopped

  • 1/4 cup cilantro, chopped

  • 1/2 teaspoon salt

  • 2 tablespoons sour cream/ greek yogourt or guacamole

  • 2 russet potatoes

  • 3 tablespoons olive oil

The recipe

  • Heat oven to 400°F. Peel and thinly slice the potatoes. Rinse, drain the potatoes and pat dry with a paper towel. Tosse the slices in a bowl, add the olive oil, salt and pepper. Use your hands to rub the mixture. Separate the slices and place them on a baking sheet. Bake for 10-15 minutes, rotate for another 15 until golden and crispy.

  • Heat olive oil in a saucepan, add onions and stir. Cook until tender. Add garlic and cook for an additional minute. Add tomato sauce, chicken broth, ground cumin, paprika, sant and pepper to taste and bring to a boil. Add couscous, turn off the heat and stir. Cover the pan for 10 minutes - until the liquid is absorb. Once done fluff with a fork.

  • Mix red onion, jala peno pepper and lime juice in a bowl. Let stand for 5 minutes. Mix in Roma tomatoes, cilantro and salt.

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