Decided to give this a go this weekend. I'm in love! See all details here.
Ingredients * 1 large yam or sweet potato (8 oz.) peeled and diced (1/2-inch) * 1 medium red onion, peeled and diced (1/2-inch) * 8 oz. zucchini, halved and sliced 1/2-inch thick * 2 tablespoons olive oil * 1/2 teaspoon kosher salt * 1/4 teaspoon freshly ground black pepper * 2-1/2 cups reduced sodium chicken broth * 12 oz. couscous * 1/2 cup chopped green onions * 1 cup halved Lindsay® Greek Kalamata Pitted Olives * 3/4 cup cooked or canned garbanzo beans * 1/3 cup coarsely chopped cashews, toasted * 1/4 cup chopped parsley * 1/4 cup orange juice * 1/4 teaspoon cinnamon * Cayenne pepper to taste
Directions * Heat oven to 450°F. * In a large bowl, toss yam, onion and zucchini with olive oil, salt and pepper. Transfer to a 15x10-inch jelly roll pan or baking sheet. * Bake 20 to 30 minutes or until vegetables are lightly browned and tender, stirring once. * Meanwhile, heat broth to a boil in a medium saucepan. Stir in couscous and green onions; cover and cook 1 minute. * Remove from heat; let stand 5 minutes. Fluff couscous with a fork. * Add olives, garbanzo beans, cashews, parsley, orange juice and cinnamon. * Season with cayenne pepper to taste. Top couscous with roasted vegetables or stir them into the couscous.
bon appetit
No comments:
Post a Comment