Couscous with Roasted Vegetables

Ingredients

• 1½ cup Couscous
• 1½ cup Vegetable broth
• 1 medium Zucchini
• 1 medium Bell pepper
• ½ medium Red onion
• 1 pint Cherry tomatoes
• 2 tbsp Olive oil
• ½ tsp Salt
• ¼ tsp Black pepper
• ½ tsp Garlic powder
• ½ tsp Dried oregano
• 2 tbsp Fresh parsley (optional)
• ½ Lemon (optional)

Steps

1. Preheat oven to 400°F (200°C).
2. Chop zucchini, bell pepper, and red onion into 1-inch pieces. Halve the cherry tomatoes.
3. Toss the chopped vegetables with olive oil, salt, pepper, garlic powder, and oregano on a baking sheet.
4. Roast vegetables for 20-25 minutes, or until tender and slightly caramelized.
5. While vegetables roast, bring vegetable broth to a boil in a small saucepan. Remove from heat, stir in couscous, cover, and let sit for 5 minutes.
6. Fluff the couscous with a fork.
7. Combine the roasted vegetables with the cooked couscous. Garnish with fresh parsley and a squeeze of lemon juice, if desired.