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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)
- Preheat oven to 425 degrees F.
- 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 tablespoons orange juice
1 tablespoon olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
- 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.
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