Spicy Couscous and Veggies

A good use for couscous and veggies. Really good with a basic baked chicken!

• Ready In: 25 mins
• Serves: 4-6
• Yields: 4-6

Ingredients

• 1  small zucchini, halved and cut into chunks
• 2  small  red peppers, dice into large chunks
•  extra virgin olive oil, to taste
•  salt and pepper, to taste
• 1 1⁄2 cups couscous
• 2  cups  vegetable stock
• 1⁄2 teaspoon sea salt
• 1⁄2 teaspoon ground cumin
• 1⁄2 teaspoon ground ginger
• 1⁄2 teaspoon paprika
• 1⁄4 cup  orange juice
• 1  tablespoon  roughly chopped parsley
• 2  tablespoons  roughly chooped cilantro
• 2  tablespoons extra virgin olive oil
• 2  tablespoons lemon juice

Directions

1. Preheat oven to 375 degrees.
2. Place cut veggies on a baking sheet and drizzle with some olive oil (I use a brush and lightly paint them) and season with salt and pepper to taste. Place in oven and rast for about 10 minutes. Place couscous in a heat proof bowl and stir in all the spices and orange juice. Bring the begetable stock to a boil and pour over the couscous making sure it covers the couscous mixture completely. Cover with a plate or plastic wrap and leave for 5 to 10 minutes, or until all the stock is absorbed. Stir in the herbs, olive oil, and lemon juice. Fluff the couscous with a fork and toss with roasted veggies.