Roasted Vegetable Couscous

[Guest guest]

Roasted Vegetable Couscous

 

1 8 ounce yam, peeled and diced (1/2-inch)

1 8 ounce red onion, peeled and diced (1/2-inch)

8 ounces zucchini, halved and sliced 1/2-inch thick

2 tablespoons olive oil

1/2 teaspoon kosher salt

1/4 teaspoon coarsely ground black pepper

2 1/2 cups  broth

12 ounces couscous

1/2 cup chopped scallions

1 cup Kalamata olives, halved

3/4 cup cooked garbonzo beans

1/3 cup coarsely chopped, toasted cashews

1/4 cup chopped parsley

1/4 cup orange juice

1/4 teaspoon ground cinnamon

cayenne pepper to taste

 

Preheat oven to 450 degrees.

In a large mixing bowl, toss yams, onions and zucchini with olive oil, salt and

pepper. Spread onto a baking sheet and roast for 30 minutes until lightly

browned and tender.

While vegetables are cooking, heat broth to a boil in a medium sized saucepan.

Stir in cous cous and scallions, cover and cook for 1 more minute. Remove from

heat and set aside for 5 minutes, then uncover and fluff with a fork. Mix in

Lindsay Kalamata olives, garbonzo beans, cashews, parsley, orange juice and

cinnamon. Season with a dash of cayenne pepper to taste.

Top cous cous with roasted vegetables and toss together just before serving.

Serves 6 as entrée. Serves 8 as side dish.