This taco-ish soup with couscous and avocado is a perfect blend of Mexican and Mediterranean flavors. It's quick, easy, and sure to be a hit with everyone at the dinner table.
1avocado cut into slicesabout 25g for each serving
¾ozfancy shredded mexican cheese blendabout 5g for each serving
Instructions
Place all the ingredients in a pot except avocado and cheese. Bring to a bowl. Then cover and reduce to a simmer. Simmer for about 10 minute until couscous is soft.
2 cups or a 15oz can would work of our favorite chicken broth or stock (I used some turkey stock I had frozen from thanksgiving), 1 15 oz can diced tomatoes, 1 15 oz can kidney beans drained and rinsed, 1 teaspoon chili powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried cilantro, ½ teaspoon ground cumin, ½ tablespoon lime juice, 2 oz 55g whole wheat couscous (I buy RiceSelect Organic Whole Wheat Couscous)
Scoop into 4 bowls (each about a cup) top with avocado slices and cheese.
1 avocado cut into slices, ¾ oz fancy shredded mexican cheese blend
Notes
This is the first time I've eaten avocado like this and I have to admit it was AWESOME! Produce Pick coming soon on the awesome fruit I was avoiding for some reason. 🙂
Here are two more pics. I couldn't decide so I let the toddler. He picked the main was as the "best". 🙂