Couscous with Roasted Vegetables

Couscous with Roasted Vegetables

Lemon Dressing

Directions:

1. Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
2. Slice the tomatoes in half, chop the bell peppers, onion, and parsley. Mince the garlic. Add the tomatoes, bell peppers, red onion, 3 Tbsp olive oil, salt, pepper, thyme, and garlic to a mixing bowl. Toss to combine.
3. Pour onto the baking sheet and spread in an even layer. Bake for 30 minutes to roast the vegetables.
4. Prepare 2 cups of couscous according to package instructions. Set aside to cool slightly.
5. Once the vegetables are roasted, add to the couscous, and stir to combine. Add the parsley, most of the pine nuts, and most of the feta cheese. Stir to combine.
6. Combine the olive oil and lemon juice. Pour most of the dressing over the salad. Toss to combine. Taste and add additional dressing, as needed.
7. Serve warm. Top with additional parsley, pine nuts, and feta. Enjoy!
8. Store any leftover in an airtight container in the fridge. Add a small drizzle of olive oil to the salad and toss to combine before serving leftovers.

Couscous with Roasted Vegetables

Lemon Dressing