Recipe by carole in orlando
This is from The Lindsay Olive Cookbook, with a few changes. This is an excellent sidedish for dinner, or a maindish for lunch. It has a blend of flavors that is unique and very pleasant.
Top Review by CardaMom
Carole, this is so delicious and very easy to make. I loved the combination of flavors and textures in this dish. I made a few modifications... I didn't have any walnuts at home so I substituted some sauteed pine nuts instead. I also added some roasted carrots and garlic to the recipe. Next time I'll add some roasted pumpkin as well. Thanks so much for sharing this wonderful recipe!
- 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
Directions See How It's Made
- Preheat oven to 425 degrees.
- Mix prepared vegetables with olive oil, salt and pepper and place on a cookie sheet, spreading evenly.
- Roast vegetables for up to 30 minutes, checking often to prevent burning.
- While vegetables are cooking prepare couscous.
- 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.
- Let stand 5 minutes, then fluff with a fork.
- Add remaining ingredients, and the roasted vegetables when they are golden brown on the edges.
- Mix all the ingredients with the couscous and shake hot sauce to your taste and mix to blend.
- Serves 6 to 8.