Roasted Vegetables with Green Olive Vinaigrette and Pistachio Couscous

• 1 1/2 lb. zucchini, ends trimmed, quartered lengthwise
• 2 medium red bell peppers, cut into strips
• 2 medium yellow bell peppers, cut into strips
• 1 large red onion, sliced into rings
• 2 Tbs. olive oil
• 1 Tbs. balsamic vinegar
• 1 Tbs. finely chopped fresh mint
• 2 tsp. harissa
• 1 clove garlic, minced (1 tsp.)
• 1/2 cup pitted green olives
• 2 Tbs. lemon juice
• 2 Tbs. olive oil
• 2 Tbs. chopped parsley
• 1 Tbs. chopped shallot
• 1/2 tsp. honey
• 1/2 tsp. lemon zest
• 2 cups plus 2 Tbs. low-sodium vegetable broth
• 1 tsp. tabil spice blend
• 2 cups couscous
• 1/2 cup coarsely chopped roasted pistachios

1. To make Vegetables: Preheat oven to 450F.
2. Toss zucchini, bell peppers, onion, and oil in large bowl.
3. Transfer to baking sheet, spread in single layer, and roast 20 to 25 minutes, or until vegetables are browned and tender, turning occasionally.
4. Transfer to bowl, and toss with vinegar, mint, harissa, and garlic.
5. Season with salt and pepper, if desired.
6. Meanwhile, to make Vinaigrette: Place all ingredients in blender or food processor; blend until smooth.
7. Season with salt and pepper, if desired.

zucchini, red bell peppers, yellow bell peppers, red onion, olive oil, balsamic vinegar, fresh mint, harissa, clove garlic, green olives, lemon juice, olive oil, parsley, shallot, honey, lemon zest, vegetable broth, tabil spice blend, couscous, pistachios

Taken from www.vegetariantimes.com/recipe/roasted-vegetables-with-green-olive-vinaigrette-and-pistachio-couscous/ (may not work)