Roasted Vegetable Couscous

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.

• Ready In: 45 mins
• Serves: 6-8

Ingredients

• 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

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.