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
How to Make It
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.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.