Roasted Lemony Vegetables and Couscous

This was an excellent side dish and a nice use of fall veggies.  Now, it makes a TON of food.  The vegetables completely filled a 13x9” casserole dish.  I didn’t make the couscous because I didn’t think we could eat all of it.  But if you are making this as a main dish with the couscous it should last you 2 or 3 days.  Very yummy.  Recipe from Family Circle Magazine.

Ingredients:

-1/4 cup lemon juice

-2 Tbsp chopped basil (I used 1 tsp dried basil)

-1/4 cup chopped parsley (I used 1 tsp dried parsley flakes)

-1.5 tsp salt

-1 tsp black pepper

-1/4 cup olive oil

-2 large tomatoes, seeded and cut into 1” chunks

-1 small butternut squash (about 1 lb) peeled, seeded and cut into 1” chunks

-1 pound sweet potatoes, peeled and cut into 1” chunks

-1 pound red-skin potatoes, peeled and cut into 1” chunks

-1 cup baby carrots, halved

-1 cup couscous

Directions:

1.  Heat oven to 375 degrees.  In a small bowl, stir together lemon juice, basil, parsley, 1/2 tsp of the salt and 1/2 tsp of the pepper.  Slowly whisk in olive oil; set aside.

2.  In a large bowl, combine tomatoes, squash, potatoes and carrots.  Sprinkle mixture with remaining 1 tsp salt and 1/2 tsp pepper.  Drizzle with prepared lemon dressing and stir well to combine.

3.  Pour vegetable mixture into a 13x9” baking dish and cover with foil.  Bake at 375 for 35 minutes.  Remove foil and continue to bake another 15 minutes or until vegetables are tender (**My vegetables were not tender after this amount of time.  I needed probably another 20-30 minutes**)

4.  When there is 10 minutes bake time remaining, prepare couscous according to package directions.  Remove vegetable mixture from oven and carefully stir in couscous.  Serve immediately.