Pan Roasted Vegetables over Couscous
Simple pan roasted summer vegetables tossed with couscous, lemon, and basil.
ears of corn
Preheat oven to 425°F
In a small saucepan, bring 1 1/2 cups water or chicken stock to a boil. Add couscous and simmer until liquid is absorbed - about 15 minutes.
Line a large sheet pan with foil and lightly coat with olive oil.
Chop zucchini into 1 inch discs. Slice cherry tomatoes in half. Carefully remove kernels of corn from the cob but standing on end and slicing down with any kitchen knife.
Spread vegetables out on sheet pan and drizzle with olive oil. Toss with salt and pepper. Do this in batches if needed so you don't crowd the pan.
Roast in oven for about 15 minutes and check to turn. Continue roasting until vegetables are lightly caramelized. They may be done at different times so pay attention.
Squeeze the juice of one lemon in the couscous and toss with a pinch of salt and the chopped basil. Add corn and toss. Plate and serve with roasted zucchini and tomatoes on top.
Pan Roasted Vegetables over Couscous by Eat Up! Kitchen at