Roasted Vegetables and Couscous

Original recipe from For the Love of Cooking

Ingredients:

• 4 oz chopped mushrooms
• 1 bundle asparagus, chopped
• 1/2 orange bell pepper, chopped
• 1/2 yellow bell pepper, chopped
• 1/2 red bell pepper, chopped
• 1/2 onion, diced
• 2 roma tomatoes, chopped
• 2 T olive oil 
• 2 T lemon juice
• 3/4 c couscous 
• 1 c water

Directions:

1. Preheat oven to 425.  Toss the mushrooms, asparagus, bell peppers, and onion with 2 T olive oil, salt and pepper on the baking sheet.
2. Roast for 20 min, then toss with a spatula, add tomatoes and return to the oven to roast 10 min more.
3. While the veggies are roasting, bring water to a boil, stir in couscous, remove from heat and cover. 
4. Once the veggies are done, add vegetables, roasting juices, and lemon juice to the couscous.  Toss to coat evenly.
5. *Also try roasting veggies in marinate sauce.