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Total Time
45mins
Prep 15 mins
Cook 30 mins

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.

Ingredients Nutrition

Directions

  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.
Most Helpful

5 5

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!