Roasted Lemony Veggies w/ Couscous

I made this dish for dinner last night and it turned out awesome.  It was a great way to incorporate a ton of fall vegetables into our meal.  I highly recommend it!

Ingredients




1/4 cup lemon juice

2 tablespoons chopped basil

1/4 cup chopped parsley

1-1/2 teaspoons salt

1 teaspoon black pepper

1/4 cup olive oil

2 large tomatoes, seeded and cut into 1-inch chunks

1 small butternut squash (about 1 pound) peeled, seeded and cut into 1-inch chunks (about 4 cups)

1 pound sweet potatoes, peeled and cut into 1-inch chunks

1 pound red-skin potatoes, peeled and cut into 1-inch chunks

1 cup baby carrots, halved

1 cup couscous

Directions

1. Heat oven to 375 degrees F. In a small bowl, stir together lemon juice, basil, parsley, 1/2 teaspoon of the salt and 1/2 teaspoon of the pepper. Slowly whisk in olive oil; set aside.

2. In a large bowl, combine tomatoes, squash, potatoes and carrots. Sprinkle mixture with remaining 1 teaspoon salt and 1/2 teaspoon pepper. Drizzle with prepared lemon dressing and stir well to combine.

3. Pour vegetable mixture into a 13 x 9 x 2-inch baking dish and cover with foil. Bake at 375 degrees F for 35 minutes. Remove foil and continue to bake another 15 minutes or until vegetables are tender.

4. When there is 10 minutes bake time remaining, prepare couscous according to package directions. Remove vegetable mixture from oven and carefully stir in couscous. Serve immediately.