Southwestern Roasted-Vegetable Couscous

Name: Southwestern Roasted-Vegetable Couscous
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoons black pepper; 1 teaspoon bottled minced garlic; 425 grams black beans, rinsed and drained; 118 milliliters diced carrots; 1 teaspoon chili powder; 312 grams no-salt-added whole-kernel corn, drained; 237 milliliters uncooked couscous; 454 grams fat-free, less-sodium chicken broth; 79 milliliters chopped green onions; 0 teaspoons ground cumin; 237 milliliters presliced mushrooms; 237 milliliters diced red bell pepper; 1 teaspoons salt; 1 Tbsp vegetable oil; 59 milliliters water

Southwestern Roasted-Vegetable Couscous requires about 45 minutes from start to finish. This recipe covers 23% of your daily requirements of vitamins and minerals. Watching your figure? This dairy free and vegetarian recipe has 386 calories, 16g of protein, and 6g of fat per serving. This recipe serves 4. If you have chili powder, water, beans, and a few other ingredients on hand, you can make it. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert. It works well as a main course.

Instructions

Preheat oven to 42

Equipment you will use

Oven

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.

Ingredients you will need

Couscous

Broth

Jelly

Water

Roll

Equipment you will use

Oven

Sauce Pan

Frying Pan

Remove from heat; cover and let stand 5 minutes. Fluff with a fork, and set aside.

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.

Ingredients you will need

Bell Pepper