Roasted Vegetable Couscous

Roasted Vegetable Couscous

  • prep
  • cook
  • 6 servings


  • 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.


  • 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.

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