Roasted Lemony Veggies and Couscous
- 1 of 4 Heat oven to 375 degrees F. In a small bowl, stir together lemon juice, basil, parsley, 1/2 teaspoon of the salt and 1/2 teaspoon of the pepper. Slowly whisk in olive oil; set aside.
- 2 of 4 In a large bowl, combine tomatoes, squash, potatoes and carrots. Sprinkle mixture with remaining 1 teaspoon salt and 1/2 teaspoon pepper. Drizzle with prepared lemon dressing and stir well to combine.
- 3 of 4 Pour vegetable mixture into a 13 x 9 x 2-inch baking dish and cover with foil. Bake at 375 degrees F for 35 minutes. Remove foil and continue to bake another 15 minutes or until vegetables are tender.
- 4 of 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.
Servings Per Recipe: 8