Roasted Vegetable Couscous

Name: Roasted Vegetable Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 8 oz yams; 1 medium onion; 1 zucchini; 2 tbsp olive oil; 0.5 tsp kosher salt; 0.25 tsp black pepper; 2.5 cup chicken broth; 12 oz couscous; 1 cup pitted kalamata olive; 0.333 cup chopped walnuts; 0.75 cup garbanzo beans; 1 tbsp dried oregano; 0.25 cup orange juice; 0.25 tsp cinnamon; 1 tbsp hot sauce

Chickpeas, couscous and yams come together in this Moroccan side dish, fragrant with cinnamon and roasted in the oven.

45 min · Serves 6 · Medium

Method

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Time: Prep 15 min · Cook 30 min · 45 min total
Difficulty: medium

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