Couscous With Roasted Vegetables

• 1 box couscous
• Selection of the following vegetables, chopped into 1 inch pieces (don't chop the tomatoes):
• Eggplant
• Zucchini
• Cherry tomatoes
• Bell Peppers
• Fennel Root
• Dressing:
• 1/2 cup olive oil
• 4 tablespoons (or more) fresh lime juice (from 1-2 limes)
• 2 tablespoons ground cumin
• 1/4 teaspoon cayenne
• 1/4 teaspoon paprika
• 2 tablespoons tomato paste (several tablespoons tomato sauce will work)

1. Preheat oven to 350. Chop vegetables into 1 inch pieces. Toss with olive oil, thyme, and oregano. Place on a large cookie sheet. Roast in oven for 30-45 minutes until vegetables are cooked through.
2. Make couscous. Let cool and fluff with fork. Place couscous in a large casserole dish. Top with roasted vegetables. Combine ingredients for dressing, and mix dressing into the couscous and vegetable mix. Serve with salad.

couscous, selection, eggplant, zucchini, tomatoes, bell peppers, fennel, dressing, olive oil, lime juice, ground cumin, cayenne, paprika, tomato paste

Taken from www.epicurious.com/recipes/member/views/couscous-with-roasted-vegetables-50074672 (may not work)