Roasted Vegetable Couscous Recipe

6 servings

prepPreheat oven to 400°F / 200°C
1 to 2 zucchini, cut into 0.5-inch pieces	Toss vegetables with oil, salt & pepper	Roast 400°F / 200°C, 25–35 min, stir once	Stir roasted vegetables into couscous	Drizzle dressing, toss & adjust seasoning
1 medium red bell pepper, stemmed, seeded, cut into 0.5-inch pieces
1 medium red onion, chopped
1 tablespoon olive oil
sea salt and black pepper
1.5 cups / 300 g Israeli pearl couscous	Boil water, add couscous, simmer 8–10 min	Rinse couscous, transfer to bowl
2 cups / 480 ml fresh water
2 tablespoons olive oil	Whisk oil, vinegar, garlic, zest & oregano
1 tablespoon lemon zest
2 tablespoons lemon juice
1 tablespoon red wine vinegar
1 large clove garlic, pressed or finely minced
1 tablespoon minced fresh oregano (or 1.5 tsp dried)

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