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Couscous with Roasted Veggies

Canola or Olive Oil
1 small yellow squash, cut into 1-inch pieces
1 small zucchini squash, cut into 1-inch pieces
1 small red sweet (bell) pepper, cut into 1-inch pieces
1 small red onion, cut into 1-inch pieces
Kosher salt
Black pepper
2 cups water
2 ½ cups plain or whole wheat uncooked couscous

Preheat oven to 400 degrees, and use a pastry brush to lightly coat a baking sheet with oil.

Put the vegetables in a bowl, and toss with 1 tablespoon of oil to coat. Spread the vegetables in a single layer on the prepared sheet. Sprinkle lightly with salt and pepper.

Roast about 15 minutes or until golden brown.

Meanwhile, in a small saucepan, bring water and 1 teaspoon of salt to a boil. Pour the couscous into a heatproof bowl and stir with 1 teaspoon of olive oil.

Have an adult pour the boiling water over the couscous and stir continually to prevent clumping.

Cover the bowl with plastic wrap and let sit for 30 minutes.

To serve, ladle couscous onto plates and top with roasted vegetables.

Serves: 6.

Recipe source: Candace Williams

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