carole in orlando's Note:
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.
My Private Note
Units: US | Metric
- 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
- 1Preheat oven to 425 degrees.
- 2Mix prepared vegetables with olive oil, salt and pepper and place on a cookie sheet, spreading evenly.
- 3Roast vegetables for up to 30 minutes, checking often to prevent burning.
- 4While vegetables are cooking prepare couscous.
- 5Heat the chicken broth in a saucepan with a tight fitting lid.
- 6When broth boils add the couscous, boil one minute, cover with lid and remove from the heat.
- 7Let stand 5 minutes, then fluff with a fork.
- 8Add remaining ingredients, and the roasted vegetables when they are golden brown on the edges.
- 9Mix all the ingredients with the couscous and shake hot sauce to your taste and mix to blend.
- 10Serves 6 to 8.
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Nutritional Facts for Roasted Vegetable Couscous
Serving Size: 1 (243 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 436.6
- Calories from Fat 113
- Total Fat 12.6 g
- Saturated Fat 1.6 g
- Cholesterol 0.0 mg
- Sodium 823.4 mg
- Total Carbohydrate 68.3 g
- Dietary Fiber 7.7 g
- Sugars 2.9 g
- Protein 13.2 g