SD Southwestern Roasted Veggie Couscous
Southwestern Roasted Veggie Couscous
Ingredients:
1 cup couscous
1 2/3 cup canned chicken broth
1 tsp. olive oil
1 cup diced red bell pepper
1 cup sliced mushrooms
2 cups diced sweet potatoes (yams)
1 (11-ounce) can whole kernel corn, drained
1 tsp. minced garlic
1 tsp. chili powder
1/2 tsp. ground cumin
1 bunch green onions, sliced
1 (15-ounce) can black beans, rinsed and drained
Chili Dressing (recipe follows)
Instructions:
Preheat oven to 425 degrees. In a medium pot, bring broth and olive oil to a boil. Gradually stir in couscous. Remove from heat, cover and let stand 5 to 7 minutes. Fluff with fork and set aside. Meanwhile, combine red bell pepper, mushrooms, sweet potatoes, corn, garlic, chili powder, cumin and salt and pepper in a large bowl, mixing well. Arrange vegetable mixture on a baking sheet coated with nonstick cooking spray. Bake for 12 to 15 minutes or until veggies are roasted. Combine couscous, roasted vegetables, green onions, and beans in a large bowl. Toss with Chili Dressing and serve. Makes 4 to 6 servings.
Chili Dressing
3 tbsp. orange juice
1 tbsp. olive oil
2 tbs. balsamic vinegar
1/2 tsp. chili powder
1/2 tsp. ground cumin
Whisk together orange juice, olive oil, balsamic vinegar, chili powder and cumin in a bowl.