Roasted Vegetable Couscous

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 8 ounces yams, peeled and diced
• 1 medium onion, peeled and diced
• 1 zucchini, halved and sliced
• 2 tablespoons olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 1/2 cups chicken broth
• 12 ounces couscous
• 1 cup pitted kalamata olive, halved
• 1/3 cup chopped walnuts
• 3/4 cup garbanzo beans, drained
• 1 tablespoon dried oregano
• 1/4 cup orange juice
• 1/4 teaspoon cinnamon
• 1 tablespoon hot sauce

Recipe

• 1 preheat oven to 425 degrees.
• 2 mix prepared vegetables with olive oil, salt and pepper and place on a cookie sheet, spreading evenly.
• 3 roast vegetables for up to 30 minutes, checking often to prevent burning.
• 4 while vegetables are cooking prepare couscous.
• 5 heat the chicken broth in a saucepan with a tight fitting lid.
• 6 when broth boils add the couscous, boil one minute, cover with lid and remove from the heat.
• 7 let stand 5 minutes, then fluff with a fork.
• 8 add remaining ingredients, and the roasted vegetables when they are golden brown on the edges.
• 9 mix all the ingredients with the couscous and shake hot sauce to your taste and mix to blend.
• 10 serves 6 to 8.