Roasted Vegetable Couscous Recipe

Name: Roasted Vegetable Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 8 ounces yams, peeled and diced; 1 medium onion, peeled and diced; 1 zucchini, halved and sliced; 2 tablespoons olive oil; ½ teaspoon kosher salt; ¼ teaspoon black pepper; 2 ½ cups chicken broth; 12 ounces couscous; 1 cup pitted kalamata olive, halved; ⅓ cup chopped walnuts; ¾ cup garbanzo beans, drained; 1 tablespoon dried oregano; ¼ cup orange juice; ¼ teaspoon cinnamon; 1 tablespoon hot sauce

Servings: persons

8 ounces yams, peeled and diced
1 medium onion, peeled and diced
1 zucchini, halved and sliced
2 tablespoons olive oil
½ teaspoon kosher salt
¼ teaspoon black pepper
2 ½ cups chicken broth
12 ounces couscous
1 cup pitted kalamata olive, halved
⅓ cup chopped walnuts
¾ cup garbanzo beans, drained
1 tablespoon dried oregano
¼ cup orange juice
¼ teaspoon cinnamon
1 tablespoon hot sauce

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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 8 ounces yams, peeled and diced, 1 medium onion, peeled and diced, 1 zucchini, halved and sliced, 2 tablespoons olive oil, and more.

Yes, Roasted Vegetable Couscous falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Vegetable Couscous

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