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Southwestern Roasted Veggie Couscous

1 cup couscous

1 2/3 cup canned chicken broth

1 teaspoon 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 teaspoon minced garlic

1 teaspoon chili powder

1/2 teaspoon ground cumin

Salt and pepper

1 bunch green onions, sliced

1 (15-ounce) can black beans, rinsed and drained

Chili Dressing (recipe follows)

1. Preheat oven to 425 degrees F.
2. 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.
3. Meanwhile, combine red bell pepper, mushrooms, sweet potatoes, corn, garlic, chili powder, cumin and salt and pepper in a large bowl, mixing well.
4. Arrange vegetable mixture on a baking sheet coated with nonstick cooking spray. Bake for 12 to 15 minutes or until veggies are roasted.
5. 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 tablespoons orange juice
1 tablespoon olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon chili powder
1/2 teaspoon ground cumin

1. Whisk together orange juice, olive oil, balsamic vinegar, chili powder and cumin in a bowl.

Created by Louisiana Sweet Potato Commission spokesperson, Holly Clegg.

Recipe provided courtesy of Lousiana Sweet Potato Commission.