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Categories:
couscous water chicken broth red bell pepper mushrooms carrots vegetable oil chili powder salt black pepper ground cumin salt garlic green onions black beans
Viewed: 10 - Published at: 9 years agoIngredients
- 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
Method
- 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.
