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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 cup(s) cherry tomatoes halved |
1 clove(s) garlic chopped |
1 pound(s) yam chopped |
1/2 cup(s) shallots finely chopped |
1/4 teaspoon(s) crushed red peppers |
1/4 teaspoon(s) cinnamon |
1 tablespoon(s) extra virgin olive oil |
1 avocado |
1/4 cup(s) cilantro chopped |
2 whole(s) limes squeezed |
3/4 cup(s) chicken broth |
3/4 cup(s) couscous |
Directions:
1. Preheat over to 450.
2. In a small bowl mix tomatoes and garlic and let stand.
3. In a rimmed baking pan, mix yams and shallots. Season with cinnamon and crushed red peppers, then drizzle two teaspoons olive oil on top.
4. Cook 10 minutes
5. Add tomatoes and garlic and drizzle one teaspoon olive oil on top. Cook 10 more minutes.
6. While tomatos are baking, place chicken broth in large microwave safe bowl. Microwave on high for 2 minutes, or until chicken broth boils.
7. Add couscous to broth and let sit for 5 minutes.
8. Combine avocado lime juice and cilantro in a small bowl.
9. Stir couscous then add yams, tomatoes and avocado.
10. Season with fresh ground pepper.
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