Couscous with Roasted Vegetables

I was inspired by this photo on pinterest to roast some vegetables we hadn't cooked that way before. We often roast potatoes, sweet potatoes and hard squashes but it may be true that almost anything becomes more delicious when you roast it!

I used the recipe that goes with the photo as the starting point for the project and sort of winged it from there.

Preheat the oven to 375 F.

1 pint of grape tomatoes
3 small/medium zucchinis, cut in bite-sized pieces
1 large sweet onion, cut in bite-sized pieces

Put all these in a big bowl, slosh a little olive oil on them, then season with salt and pepper. Stir well then dump onto a big baking sheet. Bake 45 minutes to an hour or until the veggies begin to caramelize. The house will smell delicious!

here they are, roasting away

While the vegetables are roasting, prepare an appropriate amount of couscous. I started with two cups of dry couscous and followed the package directions. When it is ready, put it in a big bowl, then add all the roasted vegetables and any juice from the roasting pan. Give it a big stir and throw in some fresh herbs or lemon juice if you like (we added a little chopped parsley from the garden). Crumble a little fresh goat cheese on top and serve. 

We roasted 3/4 of a pound of shelled shrimp on a separate pan and served it on top of the couscous to complete the meal. Yum. This was easy and delicious!