Karen A. Levin
Recipe by Cooking Light May 2000

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Yield:
4 servings (serving size: 1 1/2 cups)
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Ingredients

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Directions

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  • Preheat oven to 425°.

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  • 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.

Nutrition Facts

322 calories; calories from fat 15%; fat 5.2g; saturated fat 1g; mono fat 1.3g; poly fat 2.4g; protein 14.1g; carbohydrates 56.6g; fiber 6.1g; iron 3.4mg; sodium 857mg; calcium 38mg.
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