Roasted Vegetable Couscous

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.