WARM COUSCOUS SALAD

30-MINUTE

you will need:

Dice the veggies. Chop the vegetables into consistent bite sized pieces.

Roast the veggies. Preheat the oven to 400 degrees Fahrenheit / 205 degrees Celcius. Toss the veggies with olive oil and ras el hanout to coat evenly. Spread out on a parchment lined sheet pan and roast for 15-20 minutes, or until the onions begin to caramelize.

Cook the couscous. While the veggies roast, cook 1 cup of the couscous according to package instructions. Fluff with a fork, cover, and set aside.

Combine veggies & couscous. In a large bowl toss the veggies with the cooked couscous.

Optional: top with crumbled feta cheese & minced herbs. Serve & enjoy!