MEDITERRANEAN COUSCOUS WITH ROASTED BALSAMIC VEGETABLES

1. Pour couscous in a large bowl and set aside.

2. In a pot, place 2 cups of water and 1 teaspoon of olive oil. Bring to a boil.

3. Once boiling, place water and olive oil over couscous. Stir gently and thoroughly then cover and let absorb for 5 minutes.

4. Once 5 minutes has past, fluff couscous with a fork.

5. In a large baking pan, mix the eggplant, peppers and onions with the olive oil, balsamic vinegar and garlic.

6. Roast in a preheated oven at 425 degrees F for 20 minutes.

7. Mix roasted vegetable (with all it’s juices), couscous and chopped herbs.

8. Season and serve warm.