Roasted Vegetables and Couscous

This is another one of those cookbooks that was given to me when I left for college. It's a cool cookbook become because all the recipes come from Home Economics teachers from around the US. So you know if the recipes are easy enough for highschoolers to make, you can do it too.

Joe and I enjoyed this side dish. Next time I would add the garlic in towards the end because they burned from roasting the whole time. But overall, it was easy to make and is very healthy!

ROASTED VEGETABLES AND COUSCOUS

• Vegetables of your choice (I used a red pepper, mushrooms, and two small zucchini)
• 2 cloves of garlic, chopped
• 1 cup couscous
• 1 teaspoon fresh ginger
• Zest of lime

Chop garlic and place in bottom of the pan. Slice vegetables in long strips and place on top of garlic. Coat vegetables with olive oil. Place in a 450 degree oven for 30 minutes, stirring veggies every 10 minutes. Prepare couscous while vegetables are roasting. Stir veggies, grated ginger, and lime zest into prepared couscous.