Vegetable And Feta Couscous

• 1 lb sweet potatoes, peeled, cut into small cubes
• 2 None zucchini, sliced
• 2 None baby eggplants, sliced
• 2 tbsp olive oil
• 1/2 lb cherry tomatoes
• 3.5 oz couscous
• 1/2 cup hot vegetable stock or water
• 3.5 oz baby spinach
• 1/2 cup balsamic vinegar
• 5.25 oz feta cheese, crumbled
• 1/4 cup pine nuts, toasted
• 2 tbsp fresh parsley, chopped

1. Preheat oven to 400u0b0F.
2. Toss sweet potatoes, zucchini and eggplants with olive oil. Season. Roast for 10 mins. Add tomatoes. Roast for another 10 mins, until vegetables are golden and tender.
3. Meanwhile, combine couscous and stock. Cover and set aside for 5 mins. Fluff with a fork. Add vegetables, spinach and vinegar. Toss to combine.
4. Serve topped with feta, pine nuts and parsley.

sweet potatoes, zucchini, baby eggplants, olive oil, cherry tomatoes, couscous, water, baby spinach, balsamic vinegar, feta cheese, pine nuts, parsley

Taken from recipes-plus.com/api/v2.0/recipes/26100 (may not work)