Southwestern Roasted Vegetable Couscous Recipes

ROASTED VEGETABLE COUSCOUS

Steps:

• Preheat the oven to 400ºF. Wash and chop the tomatoes, zucchini, bell pepper, and red onion into 1 to 1.5-inch pieces. Peel four cloves of garlic but leave them whole.
• Toss the chopped vegetables and garlic with 2 Tbsp of olive oil. Spread them out on a baking sheet so they are in a single layer. Sprinkle a couple pinches of salt and pepper over the vegetables
• Place the vegetables in the oven and roast at 400ºF for about 45 minutes, stirring twice throughout, until the vegetables are wilted and browned on the edges.
• While the vegetables are roasting, cook the couscous. Add the vegetable broth to a sauce pot, place a lid on top, and bring to a boil over high heat. Once boiling, add the couscous, turn off the heat, and cover the pot with the lid once again. Let the couscous sit, undisturbed, for ten minutes. Then, fluff with a fork.
• After the vegetables are finished roasting, collect the four garlic cloves, and chop them well. They will be quite soft. Also roughly chop the fresh parsley.
• Combine the couscous, roasted vegetables (including garlic), and parsley in a bowl, and stir to combine. Season with more salt and pepper if desired. Serve warm or cold!

SOUTHWESTERN VEGGIE SKILLET

Steps:

• Heat olive oil in a large skillet over medium heat; cook and stir onion in hot oil until tender, 5 to 10 minutes. Stir zucchini and yellow squash into onion; cook until slightly tender, about 3 minutes. Add corn; cook for 1 minute.
• Stir tomatoes and garlic into onion mixture; cook and stir until heated through, about 3 minutes. Season with cumin, salt, and pepper. Cook to desired doneness, 5 to 10 more minutes. Sprinkle in cilantro; stir until wilted. Remove from heat and squeeze lime over mixture.

SOUTHWESTERN COUSCOUS

Steps:

• In a large saucepan, cook 1/3 cup of the green onions in butter until they are tender.
• Stir in broth, tomatoes, cumin, and chili powder.
• Heat to a boil, and then remove from heat.
• Stir in couscous and beans; then cover and let stand for 5 minutes.
• Fluff couscous mixture with a fork.
• Top each serving with cheese and remaining green onions.

SOUTHWESTERN ROASTED-VEGETABLE COUSCOUS

Steps:

• 1. Preheat oven to 425 2. Place the couscous on a jelly-roll pan, and bake at 425 fro 5 mins or until lightly browned (I found it took around 2 mins). Bring water and broth to a boil in a saucepan and gradually stir in couscous. Remove from heat; cover and let stand 5 mins. Fluff with a fork, and set aside. 3. While couscous stands, combine bell pepper and next 9 ingredients (bell pepper through garlic) in a large bowl, and stir well. Arrange vegetables mixture on jellyroll pan; bake at 425 for 12 ins. Combine couscous, roasted vegetables, onions, and bean in a large bowl and stir well.