Roasted Veggie Succotash w Jambalaya Inspired Couscous Recipe

Name: Roasted Veggie Succotash w Jambalaya Inspired Couscous Recipe
Ingredients: Preheat oven to 400 degrees F.; 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.; 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.; 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.; To serve, drizzle the couscous with some Mint Yogurt Jalapeño Sauce and top with 1-2 pieces of Andouille sausage.

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SERVING: 16 TIME: 1 hour PRODUCTS: Mizkan Diced Jalapenos, Mizkan Organic Apple Cider Thank you for your interest.

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Ingredients

Preheat oven to 400 degrees F.
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.
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.
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.
To serve, drizzle the couscous with some Mint Yogurt Jalapeño Sauce and top with 1-2 pieces of Andouille sausage.