Roasted Vegetable Couscous

• 3 medium-size fresh beets
• 2 carrots
• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 1/2 cups uncooked Israeli (pearl) couscous
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• 2 teaspoons chopped fresh thyme
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 3/4 cup diced fresh peaches or mango
• 1/2 cup crumbled feta cheese
• Fresh thyme sprigs

1. Preheat oven to 400u0b0. Peel beets and carrots. Cut beets and carrots into 1-inch pieces, discarding beet stems. Toss with 1 Tbsp. olive oil, 1 tsp. kosher salt, and 1/4 tsp. black pepper. Place in a single layer in center of a large piece of heavy-duty aluminum foil. Bring up foil sides over vegetables; double fold top and sides to seal, making a packet. Place on a baking sheet; bake 25 to 30 minutes or until tender. Cook couscous according to package directions; toss with 1 Tbsp. olive oil and balsamic vinegar, chopped fresh thyme, 1/2 tsp. kosher salt, and 1/4 tsp. black pepper. Top with roasted vegetables, diced peaches or mango, feta cheese, and fresh thyme sprigs.

fresh beets, carrots, olive oil, kosher salt, black pepper, couscous, olive oil, balsamic vinegar, thyme, kosher salt, black pepper, peaches, feta cheese, thyme

Taken from www.myrecipes.com/recipe/roasted-vegetable-couscous (may not work)