Pearl Couscous with Roasted Veggies

I really like making food like this because it doesn't take too much concentration, is really filling, and makes for the best leftovers.  After I made this dish, my roommate told me that if you sauté the couscous in butter before you boil it, the couscous browns better and keeps an al dente type firmness, so I will include instruction for that if you choose to do so.  For this recipe, you will need:

• 4 Tbsp. Olive Oil
• 5-6 Mushrooms
• 3 Bell Peppers: any color, I used red, orange, and yellow
• 1 eggplant
• Salt
• Pepper
• Other spices
• 1 Package Pearl Couscous
• Balsamic Vinaigrette Dressing

First preheat the oven to 400 degrees F.,  bring a pot of water to a boil (following the instructions and measurements on the bag for the couscous) and wash and cut all the produce.  Place the veggies in a glass pan with olive oil, salt, pepper, and other spices.  Mix it well and put it into the oven for about 15-20 minutes, stirring occasionally.  While that is cooking, if you want, sauté the couscous in butter for about 3-5 minutes then put it into the boiling water, bringing them to a boil then covering and letting simmer (the instructions will also be on the package of the couscous).  Once the veggies and couscous are properly cooked, place them in a serving bowel together and top it with the balsamic vinaigrette and you are ready to eat.

I hope you enjoyed this recipe.  Remember to leave comments and questions in the comment section and be sure to follow my blog using the button in the top right corner.  :)