Wash and dry produce.

Trim and thinly slice scallions, separating whites from greens. Drain and rinse beans. Dice tomato into ½-inch pieces. Roughly chop cilantro. Quarter lime. Halve, deseed, and dice bell pepper into ½-inch pieces.

Heat a drizzle of oil in a large pan over medium-high heat. Add scallion whites, Mexican Spice Blend, and half the cumin (all for 4 servings); cook, stirring constantly, until fragrant, 30 seconds.

Stir in beans, couscous, Tex-Mex paste, 1 cup water, and 1 tsp sugar (2 cups water and 2 tsp sugar for 4); bring to a boil. Once boiling, cover and reduce to a low simmer. Cook until couscous is tender, 6-8 minutes. (You'll finish the couscous in Step 4.)

While couscous cooks, in a small bowl, combine guacamole, tomato, scallion greens, half the cilantro, juice from half the lime, salt, and pepper.

Once couscous is done, stir in bell pepper. (If mixture seems dry, add water 1 tsp at a time until desired consistency is reached.) Taste and season with salt if desired.

Divide black bean couscous between shallow bowls. Top with guacamole and remaining cilantro. Serve with remaining lime wedges on the side.