Southwestern Roasted Veggie Couscous

Seasoned roasted red peppers, mushrooms, sweet potatoes, corn and garlic are tossed with couscous and black beans in an orange-chili-cumin dressing. This tasty dish does double-duty as both a hearty side dish or as a satisfying meatless main dish.

Recipe Ingredients:

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, drained and rinsed

Orange-Chili Dressing:
3 tablespoons orange juice
1 tablespoon olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon chili powder
1/2 teaspoon ground cumin

Cooking Directions:

1. Preheat oven to 425°F (220°C).
2. 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.
3. Meanwhile, combine red bell pepper, mushrooms, sweet potatoes, corn, garlic, chili powder, cumin and salt and pepper in a large bowl, mixing well.
4. Arrange vegetable mixture on a baking sheet coated with nonstick cooking spray. Bake for 12 to 15 minutes or until veggies are roasted.
5. Combine couscous, roasted vegetables, green onions, and beans in a large bowl. Toss with Chili Dressing and serve.
6. For Orange-Chili Dressing: Whisk together orange juice, olive oil, balsamic vinegar, chili powder and cumin in a bowl.

Makes 4 to 6 servings.

Created by Louisiana Sweet Potato Commission spokesperson, Holly Clegg.

Recipe provided courtesy of Louisiana Sweet Potato Commission.