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. ---------------------------------------------------------------------------
Nutrition
Ingredients
