Couscous with Roasted Vegetables

Ingredients

• 1 cup wheat couscous
• 2 tablespoons olive oil
• 1 large zucchini
• 1 large bell pepper
• 1 cup cherry tomatoes
• 1 medium red onion
• 2 cloves garlic
• 1 whole lemon
• 1 bunch parsley
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon cumin

Instructions

1. 1Preheat the oven to 425°F (220°C).
2. 2Chop the zucchini, bell pepper, and red onion into even bite-sized pieces; halve the cherry tomatoes.
3. 3Toss the chopped vegetables with 1 tablespoon of extra virgin olive oil, salt, pepper, and cumin until evenly coated.
4. 4Spread the vegetables on a baking sheet in a single layer and roast for 25-30 minutes, until caramelized and tender.
5. 5While the vegetables are roasting, cook the whole wheat couscous according to package instructions, using water or vegetable broth for added flavor.
6. 6Fluff the cooked couscous with a fork and mix in the remaining tablespoon of olive oil, juice of the lemon, and finely chopped garlic.
7. 7Once the vegetables are roasted, let them cool slightly before combining them with the couscous in a large bowl.
8. 8Chop the fresh parsley and sprinkle over the top of the dish before serving.
9. 9Adjust seasoning with additional salt and pepper to taste.
10. 10Serve the couscous and roasted vegetables warm or at room temperature.
11. 11Garnish with lemon wedges for an extra burst of flavor.