Spicy Couscous and Vegetables

• 1 small zucchini, halved and cut into slices
• 2 small red peppers, large dice
• 1 small eggplant, quartered and sliced
• Olive oil, to taste
• Salt and freshly ground black pepper
• 1 1/2 cups couscous
• 2 cups vegetable stock
• 1/2 teaspoon sea salt
• 1/2 teaspoon ground roasted cumin seeds
• 1/2 teaspoon ground ginger
• 1/2 teaspoon paprika
• 1/4 cup orange juice
• 1 tablespoon roughly chopped parsley
• 2 tablespoons roughly chopped cilantro
• 2 tablespoons olive oil
• 1/2 lemon, grated zest and juice

1. Preheat oven to 375 degrees F.
2. Place cut vegetables on a baking sheet and drizzle with some olive oil and season with salt and pepper to taste.
3. Place in oven and roast for about 10 minutes.
4. Place couscous in a heat proof bowl and stir in all the spices and orange juice.
5. Bring the vegetable stock to a boil and pour over the couscous making sure it covers the couscous mixture completely.
6. Cover with a plate or plastic wrap and leave for 5 to 10 minutes or until all the stock is absorbed.
7. Stir in the herbs, olive oil, grated lemon zest and juice.
8. Fluff the couscous with a fork and toss with roasted vegetables.

zucchini, red peppers, eggplant, olive oil, salt, couscous, vegetable stock, salt, ground roasted cumin seeds, ground ginger, paprika, orange juice, parsley, cilantro, olive oil, lemon

Taken from www.foodnetwork.com/recipes/danny-boome/spicy-couscous-and-vegetables-recipe.html (may not work)