Southwestern Roasted Vegetable Couscous -

Southwestern Roasted Vegetable Couscous

Southwestern Roasted Vegetable Couscous

When I had my retail shop this was a huge hit.  It is super easy, super tasty and the vibrant colors make you want to dive right in.  Serve it with a grilled or roasted chicken breast or salmon fillet for a complete meal.  Toasting the couscous first insures it will not glump together when it is finished.  It's easily done while you cut up the veggies.

Do not confuse the North African couscous which is a yellow semolina pasta that looks like grains of sand with the larger Israeli couscous which is also made from semolina with the addition of wheat flour and is about three times as large as regular couscous. The Israeli couscous is sometimes known as pearl couscous.  It is also toasted rather than dried. 

1 cup uncooked couscous
1/4 cup water
1 cup chicken stock
1 cup diced red pepper
1 cup sliced mushrooms
1/2 cup diced carrots
1  - 11 ounce can whole kernel corn drained well ( I use Niblets brand)
1 teaspoon minced garlic
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon cumin
1 tablespoon vegetable oil
1 - 15 ounce can black beans, rinsed and drained
1/3 cup chopped geen onions, green part only

Preheat the oven to 425 degrees.

Place the couscous in a rimmed baking pan and shake it to even it out to one layer.  Bake for 4 to 5 minutes until lightly browned.  The edges will most likely be browner than the middle, but that doesn't really matter.  Bring the water and broth to a boil in a small saucepan.  Gradually stir in the couscous.  Remove from the heat, cover and let sit for 5 minutes.  Remove the lid and fluff with a fork; set aside.

In the meantime, cut the veggies and place the red pepper, mushrooms, carrots, corn and garlic in a bowl.  In a small bowl, combine the chili powder, salt, black pepper and cumin.  Sprinkle over the veggies and stir well.  Add the vegetable oil and stir to coat the vegetables.  Line a rimmed baking sheet with foil and spray.  Pour the vegetables onto the pan and shake to distribute evenly in a single layer.  Bake for 10 to 12 minutes until nicely roasted.

Combine the couscous with the roasted vegetables and beans.  Serve with the onions sprinkled on top.

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