Roasted Vegetable Couscous with Harissa Dressing

Ingredients

• 1.5 cups Couscous
• 1.5 cups Vegetable broth
• 1 medium Butternut squash
• 2 medium Zucchini
• 1 medium Red onion
• 3 tbsp Olive oil
• 2 tbsp Harissa paste
• 2 tbsp Lemon juice
• 2 tbsp Cilantro
• 2 tbsp Mint

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to about 205°C (200°C). Cut the 1 medium butternut squash, 2 medium zucchini, and 1 medium red onion into 2.54 cm (2.5 cm) cubes. In a large bowl, toss the cut vegetables with 2 tablespoons of olive oil, then spread them in a single layer on a large baking sheet. Roast for 25 to 30 minutes, or until the vegetables are tender when pierced with a fork and lightly caramelized at the edges.
2. 2Bring the 1.5 cups of vegetable broth to a boil in a medium saucepan. Once boiling, remove the saucepan from the heat, then stir in the 1.5 cups of couscous. Cover the saucepan tightly with a lid and let it sit for 5 minutes, allowing the couscous to absorb the broth; after 5 minutes, uncover and fluff the couscous with a fork.
3. 3In a small bowl, whisk together the 2 tablespoons of harissa paste, 2 tablespoons of lemon juice, and the remaining 1 tablespoon of olive oil until well combined.
4. 4Finely chop the 2 tablespoons of cilantro and 2 tablespoons of mint. In a large serving bowl, combine the fluffed couscous and the roasted vegetables. Pour the harissa dressing over the mixture, then toss gently until everything is evenly coated. Sprinkle the chopped cilantro and mint over the top before serving.

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