Ingredients
Scale
- 1 yellow squash
- 1 zucchini
- 1 tomato
- 1 red onion
- 2 tablespoons of olive oil, divided
- Salt and pepper, to taste
- 1 box of cous cous, any flavor
- 1 1/2 cups of water
Instructions
- Preheat your oven to 425 degrees.
- Dice your veggies into approximately one-inch pieces and spread evenly on a large baking sheet. Toss with one tablespoon of olive oil, salt, and pepper.
- Roast the veggies for 15 minutes or until desired crispness.
- Add the cous cous, water, and the other tablespoon of oil to a large stock pot. Cook the cous cous according to package directions. Fluff.
- Stir the roasted veggies into the cous cous. Taste and season with additional salt and pepper, if desired.
- Prep Time: 5
- Cook Time: 20