Southwestern Roasted-Vegetable Couscous |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 cup uncooked couscous |
1/4 cup water |
1 (16-ounce) can fat-free, less-sodium chicken broth |
1 cup diced red bell pepper |
1 cup presliced mushrooms |
1/2 cup diced carrots |
1 tablespoon vegetable oil |
1 teaspoon chili powder |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
1/4 teaspoon ground cumin |
1 (11-ounce) can no-salt-added whole-kernel corn, drained |
1 teaspoon bottled minced garlic |
1/3 cup chopped green onions |
1 (15-ounce) can black beans, rinsed and drained |
Directions:
1. Preheat oven to 425°.
2. Place the couscous on a jelly-roll pan, and bake at 425° for 5 minutes or until lightly browned. Bring water and broth to a boil in a saucepan, and gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork, and set aside.
3. While couscous stands, combine bell pepper and next 9 ingredients (bell pepper through garlic) in a large bowl, and stir well. Arrange vegetable mixture on jelly-roll pan; bake at 425° for 12 minutes. Combine couscous, roasted vegetables, onions, and beans in a large bowl, and stir well.
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