5asparagus spears, woody ends removed, cut into small pieces
¼smallred bell pepper, diced
¼smallyellow onion, diced
Sea salt and freshly cracked pepper, to taste
Pinch of crushed red pepper flakes
1(4.7 oz)box of roasted garlic & olive oil pearl couscous, cooked per package instructions**Or whatever flavor of couscous you have
1-2tbsptoasted pine nuts, to taste
Juice and zest of 1 lemon, plus a wedge or two for the roasted veggies
1tbspfresh parsley, chopped finely
Instructions
Preheat the oven to 375 degrees.
Roast the veggies by tossing the mushrooms, broccoli florets, cauliflower florets, asparagus, bell pepper, and onion with olive oil then season with sea salt, freshly cracked pepper, and crushed red pepper flakes, to taste. Toss to evenly coat.
Place into the oven and roast for 10 minutes. Toss the veggies with a spatula then continue to roast for another 5-10 minutes or until the veggies are tender and a bit charred.
Remove from the oven and squeeze a fresh lemon wedge (or two) over the veggies then stir to evenly coat them; set aside until needed.
Make the pearl couscous per the package instructions while the veggies are roasting.
Combine the roasted veggies & cooked peal couscous together along with the toasted pine nuts, juice & zest from 1 lemon (or more), and some fresh parsley; stir until evenly combined. Taste & season with sea salt & freshly cracked pepper or lemon juice, if needed. Serve and enjoy.