Indian Spiced Roasted Veggies

adapted from cooksmarts.com

2 cups chicken stock

1 T butter

1.5 cups dry whole wheat couscous.

olive oil

1 head of cauliflower, chopped

1 lb sweet potatoes, peeled and cubed

1 can garbanzo beans

1.5 cups frozen peas

1 tsp cumin

1/2 tsp cinnamon

½ T coriander

1 T turbinado sugar

Preheat oven to 500 degrees.  Cook couscous in broth and butter according to package directions.  Drizzle olive oil on cauliflower and sweet potatoes and toss to coat, then roast on a sheet pan until vegetables are beginning to turn golden brown.  On a second sheet, drizzle olive oil on the garbanzos and peas, toss to mix, and roast until garbanzos are turning golden brown.  Add roasted vegetables and beans to cooked couscous and sprinkle on spices and sugar.  Mix and enjoy!