Roasted Vegetable Couscous

Ingredients

• 4 Roma tomatoes
• 2 zucchini
• 1 bell pepper
• 1 red onion
• 4 cloves garlic
• 2 Tbsp olive oil
• 2 pinches salt and pepper
• 2 cups couscous
• 3 cups vegetable broth
• 1/4 bunch parsley

Directions

1. Heat the oven to 400ºF. Rinse the tomatoes, zucchini, bell pepper, and red onion, then cut them into 1 to 1.5-inch chunks. Take the skins off 4 garlic cloves, keeping the cloves whole. Drizzle the vegetables and garlic with 2 Tbsp of olive oil and toss until coated. Arrange everything across a baking sheet in a single layer, then scatter a couple of pinches of salt and pepper on top.
2. Slide the pan into the oven and roast at 400ºF for about 45 minutes. Stir the vegetables twice as they cook, and pull them when they have softened down and picked up browning around the edges.
3. While that is happening, make the couscous. Pour the vegetable broth into a sauce pot, cover it, and set it over high heat until it boils. When the broth is boiling, stir in the couscous, switch off the burner, and put the lid back on. Leave it alone for 10 minutes, then separate the grains with a fork.
4. When the roasted vegetables are done, fish out the 4 garlic cloves and mince them; they should be very tender. Give the fresh parsley a rough chop, too.
5. Scrape the couscous, roasted vegetables, chopped garlic, and parsley into a bowl, then stir everything together. Taste and add more salt and pepper if you want. Serve warm or cold.