Warm Couscous and Roasted Fall Vegetables

• 4 cups butternut squash cubed or sweet potato
• 1 each red onion
• 2 each garlic cloves quartered
• 2 tablespoons olive oil
• 1 cup chickpeas (garbanzo beans) cooked, or kidney beans
• 1/2 cup sweet red bell peppers diced
• 1 1/2 cups vegetable stock or water
• 1 teaspoon cumin ground
• 1 cup couscous
• 1/2 cup green peas thawed
• 1/4 cup white wine vinegar
• 1/4 cup vegetable oil
• 1 teaspoon oregano dried
• 3/4 teaspoon salt
• 1 pinch cayenne pepper
• 1/2 cup coriander fresh, chopped, or parsley

1. In 13x9-inch baking dish, toss squash, onion and garlic with oil; roast in 400F (200C) 200C oven, turning once, for 20 to 30 minutes or until browned on edges and just tender.
2. Transfer to large bowl; add chick-peas and sweet pepper.
3. Meanwhile, in saucepan, bring stock and cumin to boil; stir in couscous and peas.
4. Remove from heat, cover and let stand for 5 minutes.
5. Fluff with fork; sprinkle over squash mixture along with vinegar, oil, oregano, salt and cayenne.
6. Toss gently.
7. Can be made ahead, covered and refrigerated for up to 1 day.
8. Toss with coriander.
9. Serve with: sliced tomato salad, baked apples with vanilla yogurt.
10. May be served warm or at room-temperature the next day.

butternut, red onion, garlic, olive oil, chickpeas, sweet red bell peppers, vegetable stock, cumin ground, couscous, green peas, white wine vinegar, vegetable oil, oregano, salt, cayenne pepper, coriander fresh

Taken from recipeland.com/recipe/v/warm-couscous-roasted-fall-vege-42227 (may not work)