Roasted Vegetable Couscous


  • 30 minutes
  • 24

Ingredients You Need

  • 4 large yams or sweet potatoes (1-1/2 lbs.) peeled and diced (1/2-inch)

  • 4 medium sized red onions, peeled and diced (1/2-inch)

  • 1-1/2 lbs. medium sized zucchini squash, halved lengthwise and cut crosswise into 1/2-inch thick slices

  • 1/2 cup olive oil

  • 2 teaspoons kosher salt

  • 1 teaspoon freshly ground black pepper

  • 2-1/2 quarts (10 cups) reduced sodium chicken broth

  • 3 lbs. couscous

  • 2 cups chopped green onions

  • 1 quart (4 cups) halved Lindsay┬« Greek Kalamata Pitted Olives

  • 3 cups cooked or canned garbanzo beans

  • 1-1/3 cups coarsely chopped cashews, toasted

  • 2 cups chopped parsley

  • 1 cup orange juice

  • 1 teaspoon cinnamon

  • Cayenne pepper to taste


Cooking Directions

  1. Heat oven to 450┬░F.

  2. In a very large bowl, toss yams, onions and zucchini with olive oil, salt and pepper.

  3. Transfer to a large rimmed baking sheet. Bake 20 to 30 minutes or until vegetables are lightly browned and tender, stirring once.

  4. Meanwhile, heat broth to a boil in a large saucepan. Stir in couscous and green onions; cover and cook 1 minute.

  5. Remove from heat; let stand 5 minutes.

  6. Fluff couscous; stir in olives, garbanzo beans, cashews, parsley, orange juice and cinnamon.

  7. Season with cayenne pepper to taste.

  8. Top couscous with roasted vegetables or stir them into the couscous.


Nutrition

  • Calories445
  • Fat16g
  • Protein14g
  • Cholesterol2mg
  • Total Carbs65g
  • Fiber6g

Percent (%) Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower based on your calorie needs.