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Roasted Vegetable Couscous

By: Lindsay® Olives

"Sweet roasted yams and red onion, rich cashews, and tangy Lindsay® Kalamata Olives, balance each other perfectly in this delicious Roasted Vegetable Couscous."

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Prep Time:
15 Min

Cook Time:
30 Min

Ready In:
45 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 to 8 servings

Ingredients

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 low-sodium chicken broth
12 ounces couscous
1/2 cup scallions, chopped
1 cup Lindsay® Kalamata Pitted Olives, halved
3/4 cup cooked garbanzo beans
1/3 cup toasted cashews, coarsely chopped
1/4 cup parsley, chopped
1/4 cup orange juice
1/4 teaspoon ground cinnamon
Cayenne pepper to taste

Directions

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 couscous with roasted vegetables and toss together just before serving.

Nutritional Information

Amount Per Serving Calories: 458 | Total Fat: 13.7g | Cholesterol: 2mg Powered by ESHA Nutrient Database

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