Roasted Vegetable Couscous

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