COUSCOUS WITH ROASTED VEGETABLES

COUSCOUS WITH ROASTED VEGETABLES image

Categories Vegetable Bake Quick & Easy Vegan

Yield 4-6 people

Number Of Ingredients 14

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)

Steps:

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.

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