Photo by T. Mike Fletcher
1 cup uncooked couscous
¼ cup water
1 cup chicken stock
1 cup diced red pepper
1 cup sliced mushrooms
½ cup diced carrots
1 11-ounce can whole kernel corn drained well (note: I use Niblets brand)
1 teaspoon minced garlic
1 teaspoon chili powder
½ teaspoon salt
½ teaspoon black pepper
¼ 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. Sprinkle the onions sprinkled on top. Serve it with a grilled or roasted chicken breast or salmon fillet for a complete meal.
Yields: 4 servings
By Helen Fletcher, The Ardent Cook
