Southwestern Roasted-Vegetable Couscous

By dashy_65

Karen A. Levin, Cooking Light

MAY 2000

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

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

Preheat oven to 425°.

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.

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.

322 cal, 5.2g fat, 14.1g protein, 56.6g carbs, 6.1g fiber, 857mg sodium