Couscous With Roasted Vegetables Recipe

Ingredients

1 box couscous

Selection of the following vegetables, chopped into 1 inch pieces (don’t chop the tomatoes):

Eggplant

Zucchini

Cherry tomatoes

Bell Peppers

Fennel Root

Dressing:

1/2 cup olive oil

4 tablespoons (or more) fresh lime juice (from 1-2 limes)

2 tablespoons ground cumin

1/4 teaspoon cayenne

1/4 teaspoon paprika

2 tablespoons tomato paste (several tablespoons tomato sauce will work)

Preparation

Preheat oven to 350. Chop vegetables into 1 inch pieces. Toss with olive oil, thyme, and oregano. Place on a large cookie sheet. Roast in oven for 30-45 minutes until vegetables are cooked through.

Make couscous. Let cool and fluff with fork. Place couscous in a large casserole dish. Top with roasted vegetables. Combine ingredients for dressing, and mix dressing into the couscous and vegetable mix. Serve with salad.