SOUTHWESTERN ROASTED-VEGETABLE COUSCOUS

SOUTHWESTERN ROASTED-VEGETABLE COUSCOUS image

Yield 4 1.5 cups

Number Of Ingredients 15

1 cup uncooked couscous
1/4 cup water
16 oz broth
1 cup diced red bell pepper
1 cup presliced mushrooms
1/2 cup diced carrots
1 tbs vegetable oil
1 tsp chili powder
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp ground cumin
1 (11-oz) can no-salt-added whole kernel corn, drained
1 tsp bottled minced garlic
1/3 cup chopped green onions
1 (15-oz) can black beans, rinsed and drained

Steps:

1. Preheat oven to 425 2. Place the couscous on a jelly-roll pan, and bake at 425 fro 5 mins or until lightly browned (I found it took around 2 mins). Bring water and broth to a boil in a saucepan and gradually stir in couscous. Remove from heat; cover and let stand 5 mins. 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 vegetables mixture on jellyroll pan; bake at 425 for 12 ins. Combine couscous, roasted vegetables, onions, and bean in a large bowl and stir well.