1 to 2zucchini depending on sizecut into 0.5-inch pieces
1mediumred bell pepperstemmed, seeded, and cut into 0.5-inch pieces
1mediumred onionchopped
1tablespoonolive oil
sea salt and black pepper
Couscous
1.5cupIsraeli pearl couscous
2cupsfresh water
Lemon Dressing
2tablespoonsolive oil
1tablespoonlemon zestfrom one lemon - zest first, then juice!
2tablespoonslemon juice
1tablespoonred wine vinegar
1large clovegarlicpressed or finely minced
1tablespoonminced fresh oreganoor 1.5 teaspoon dried - or herbs of your choice
Instructions
Roast the Vegetables
Preheat oven to 400 degrees. Place the chopped vegetables on a baking sheet, drizzle with one tablespoon of olive oil, and toss to coat. Sprinkle with sea salt and pepper.
Spread them out in a single layer and roast for 25 to 35 minutes, stirring at least once, until the vegetables are golden and softened. Remove from oven and set aside.
Cook the Pearl Couscous
Bring water to a boil in a medium saucepan. Add the couscous, reduce heat and simmer until all of the water has been absorbed and the couscous is cooked through, about 8 to 10 minutes.
Rinse the cooked couscous to stop the cooking process and place in a large mixing bowl. Set aside.
Make Lemon Dressing
Mix olive oil, vinegar, garlic, lemon zest and oregano together in a small bowl.
Add the roasted vegetables to the couscous, drizzle with the dressing, and stir to combine. Adjust seasoning as needed and serve warm or cold.
Notes
If it is too hot to turn on your oven, you can also grill your vegetables outside and dice them when cooked.
Read your package directions for recommended cooking times and liquid amounts for your particular brand!
Add or change the vegetables used in this recipe to match your families preferences: squash, eggplant, mushrooms, tomatoes, broccoli, chickpeas, white beans, or top with crumbled feta, etc.
Substitute any type of couscous in this recipe; tri-color, spelt, or regular. Just remember to adjust liquid and cooking times as needed.