Roasted Vegetables Over Couscous

Roasted vegetables and couscous

Recently I've become obsessed with creating pasta salads. I love the way a good pasta salad (or in this case couscous salad) can really jazz up a plain old green salad. Not to mention you can totally eat this as is or serve it as a side dish. I especially love this recipe because of all the veggies it includes like eggplant, red bell pepper, yellow pepper and onion.

Ingredients:
+ 1 small eggplant, peeled and cut into small pieces
+ 1 red bell pepper, cut into pieces
+ 1 yellow bell pepper, cut into pieces
+ 1 red onion, peeled, cut into pieces
+ 2 garlic cloves, minced
+ 1 cup Israeli couscous
+ 1 lemon
+ 4 scallions
+ basil
+extra virgin olive oil
+ salt and pepper to taste

Directions:
+ Preheat oven to 425 degrees F. + Cut up eggplant, red bell pepper, yellow pepper, onion and garlic and place into a bowl. Add a tablespoon of extra virgin olive oil and some salt and pepper and toss.
+ Place the vegetables onto a cookie sheet and bake for 30-40 minutes, flipping once with a spatula half way through the cook time.
+ As the vegetables cook, make the dressing by mixing the juice of one lemon with 2 tablespoons of olive oil and salt and pepper.
+ Continue preparation by chopping up scallions and basil and set aside.
+ Next, follow the instructions on the box and cook 1 cup of israeli couscous. Drain once cooked. + Place couscous into a large bowl and add the warm vegetables. Add the dressing and set aside to cool to room temperature.
+ Once the pasta is at room temperature add the basil and scallions. Enjoy!