You know it is turning into warmer, spring like weather whenever I get in the mood to make this incredibly delicious dish! Couscous with Roasted Vegetables is one of my favorites! However...it's a bit time consuming so I don't make it as often as I crave it! But with Spring arriving it's the perfect time to start chopping up some wonderful veggies, roast them and make them into something extraordinary!!!
Once you've chopped the veggies...thats really the hardest part!
Roasting them to perfection smells divine!!!
And then you just toss it all together and enjoy!!
Recipe
1 small eggplant, peeled and diced
1 each red, yellow and pepper seeded and chopped in small pieces
1 large purple onion peeled and chopped in 1"pieces
2 or 3 small squash chopped in 1" pieces
2 small zucchini chopped in 1" pieces
1 large heaping t minced garlic
1/3 C extra virgin olive oil
1 1/2 t kosher salt
1/2-1t fresh pepper
2 boxes couscous with pine nuts
toss all chopped veggies with olive oil, salt and pepper and garlic and place on large, greased baking sheet and roast in oven at 425 for 40 minutes or until done...turning once or twice with spatula. Cook couscous according to package directions. When the vegetables are through roasting add couscous and vegetables together in a large bowl scraping all juices and browned bits into the couscous. Toss all with Dressing:
1/4 C freshly squeezed lemon juice
1/3 C extra virgin olive oil
1 t kosher salt and 1/2 t fresh pepper
let sit and cool to room temperature and then add 3/4-1 C crumbled, good quality feta cheese.
Enjoy!
