Roasted Vegetable Couscous
Roasted Vegetable Couscous is :
dairy free , lacto ovo vegetarian , veganBy Simply Scratch
orange bell pepper
sun dried tomatoes
Preheat your oven to 500 degrees.On an aluminum sheet pan, drizzle four tablespoons of the olive oil over the prepared vegetables.
Spread them out evenly, b careful not to over crowd the pan. If each vegetable doesn't have its own space on the sheet pan, then divide them among two pans.Season with a couple heavy pinches of kosher salt and then pop the vegetables into your preheated oven for 20-25 minutes, rotating the pan halfway through to ensure even roasting.Once the vegetables are golden and caramelized, remove them from the oven and sprinkle with black pepper.Meanwhile, in a medium sauce pan bring one cup of water and the remaining tablespoon of Mediterranean Olive Oil to a boil. Once the water is at a rolling boil, remove the pan from the heat and add in the cup of couscous and a ½ teaspoon of kosher salt. Stir, cover and let sit for 10 minutes.Once the couscous is done, fluff with a fork and toss it along with the roasted vegetables in a large bowl.
Serve hot and enjoy!