Roasted Vegetable Couscous

Thanksgiving weekend was so much fun- Pemberton was beautiful, and I couldn't have asked for better weather. Apparently the Huffington Post agreed that this was the best place to spend thanksgiving! The weekend was filled with a visit to the local farm, plenty of wine (maybe a little too much..), and copious amounts of incredible food. They even made a turducken, which was soo delicious! 

Needless to say, this week called for some lighter meals. This recipe was super tasty, and pretty easy to make. It was also quite good cold for lunch today.. I adapted this from Richard Corrigan's recipe. Enjoy!
-Jillian

• 1 red onion, sliced ½” thick
• 1 red pepper, cut into 1” cubes
• 1 large zucchini, cut into 1” cubes
• 1 small acorn squash, peeled and ¾” cubed
• 4 cloves garlic, minced
• 2 tbsp olive oil
• Salt & pepper
• 1-1/2 cups couscous, uncooked
• 1 tsp cumin
• Pepper, to taste
• 3 tbsp chopped parsley
• ½ lemon

Toss vegetables with garlic, olive oil, salt and pepper. Bake at 400 for 20 minutes, or until cooked. Combine couscous with cumin and pepper. Boil 1-1/2 cups of water, add couscous, stir, cover, and remove from heat. After five minutes (or until water has been absorbed), fluff couscous and move to large bowl. Mix in roasted vegetables, fresh parsley, and juice from ½ a lemon (More or less to taste!). Serve warm, or cold! Makes enough for 4 people as a side dish.