Roasted Vegetable Couscous

Ingredients

• 1 large yam or sweet potato (8 oz.) peeled and diced (1/2-inch)

• 1 medium red onion, peeled and diced (1/2-inch)

• 8 oz. zucchini, halved and sliced 1/2-inch thick

• 2 tablespoons olive oil

• 1/2 teaspoon kosher salt

• 1/4 teaspoon freshly ground black pepper

• 2-1/2 cups reduced sodium chicken broth

• 12 oz. couscous

• 1/2 cup chopped green onions

• 1 cup halved Lindsay® Greek Kalamata Pitted Olives

• 3/4 cup cooked or canned garbanzo beans

• 1/3 cup coarsely chopped cashews, toasted

• 1/4 cup chopped parsley

• 1/4 cup orange juice

• 1/4 teaspoon cinnamon

• Cayenne pepper to taste

Cooking Directions

1. Heat oven to 450°F.

2. In a large bowl, toss yam, onion and zucchini with olive oil, salt and pepper. Transfer to a 15x10-inch jelly roll pan or baking sheet.

3. Bake 20 to 30 minutes or until vegetables are lightly browned and tender, stirring once.

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

5. Remove from heat; let stand 5 minutes. Fluff couscous with a fork.

6. Add olives, garbanzo beans, cashews, parsley, orange juice and cinnamon.

7. Season with cayenne pepper to taste. Top couscous with roasted vegetables or stir them into the couscous.