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Roasted Veggie Succotash and Jambalaya Inspired Couscous

SERVING: 16
TIME: 1 hour
PRODUCTS: Mizkan Diced Jalapenos, Mizkan Organic Apple Cider

Ingredients

Rio Luna Roasted Vegetable Couscous
2 cups sweet potatoes, peeled and diced

1 cup red onions, diced

1 cup red peppers, diced

2 cups corn

1 Tbsp. garlic, minced

8 oz Rio Luna Diced Jalapeños

1 Tbsp. salt

1 Tbsp. black pepper

3 cups water

1 ½ cups Israeli Couscous

 

Jambalaya Vinaigrette
1 Tbsp. paprika

½ Tbsp. garlic powder

½ Tbsp. black pepper

½ Tbsp. onion powder

1 tsp. dried oregano

½ tsp. thyme

½ tsp. cayenne powder

1 tsp. salt

2 Tbsp. Dijon mustard

¼ cup Mizkan Organic Apple Cider Vinegar

½ cup olive oil

 

Mint Yogurt Jalapeños Sauce
1 Tbsp. Rio Luna Diced Jalapeños

1 cup plain Greek yogurt

¼ cup mint, finely chopped

1 Tbsp. Mizkan Organic Apple Cider Vinegar

½ tsp. lemon zest

Salt and pepper, to taste

 

4 cups baby arugula

2 cups cherry tomatoes, quartered

1 lb. Andouille sausage, sliced and griddled

Directions

  1. Preheat oven to 400 degrees F.
  2. To make the Rio Luna Roasted Vegetable Couscous, scatter the sweet potatoes, red onion, red pepper, corn, garlic, and Rio Luna Diced Jalapeños on a large baking sheet. Drizzle the vegetables with olive oil, season with salt and pepper, and gently toss. Roast vegetables for 30 minutes, tossing every 10 minutes. Set aside for later use.
  3. In a medium saucepan, bring the water and a generous pinch of salt to a boil. Once boiling, stir in the Israeli couscous and reduce the heat and allow the it to simmer for 10-13 minutes or until the couscous is tender. Drain and rinse with cold water and set aside.
  4. To make the Jambalaya Vinaigrette, combine all the spices, Dijon mustard, Mizkan Organic Apple Cider Vinegar, and olive oil in a bowl and whisk until combined.
  5. Combine the roasted vegetables, couscous, and your desired amount of Jambalaya Vinaigrette in a bowl and toss until evenly incorporated. Add arugula and cherry tomatoes.
  6. To make the Mint Yogurt Jalapeño Sauce, mix together the Rio Luna Jalapeños, Greek yogurt, mint, Mizkan Organic Apple Cider Vinegar, lemon zest, salt, and pepper. Set aside.
  7. To serve, drizzle the couscous with some Mint Yogurt Jalapeño Sauce and top with 1-2 pieces of Andouille sausage.

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