This is a great dish for using up whatever vegetables you have on hand, including cooked leftovers. Roasted vegetable couscous makes a great lunch, or a delicious side at dinner.
1.Preheat oven to 220°C. Combine onion, zucchini, carrot and oil in a large, shallow baking dish; season. Roast, uncovered, for about 20 minutes or until vegetables are tender.
2.Combine couscous with the water in a large heatproof bowl, cover. Stand for about 5 minutes or until liquid is absorbed, fluffing with a fork occasionally.
3.Stir vegetables and remaining ingredients into couscous; season to taste with salt and freshly ground black pepper.
To save time, you can use any leftover or store-bought roasted vegetables in this recipe.
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