Warm Vegetable Salad with Herbed Couscous

Ingredients – Vegetables

• 2 pounds of small Potatoes, quartered
• 3 tbsps olive oil, divided
• 2 cups cherry tomatoes
• 3 carrots, sliced ¼” circles
• 2 cups fresh green beans, ends cut
• 1 red onion, sliced
• 3 cloves of garlic, minced
• 2 tsp dried basil
• 1 tsp flaked sea salt
• 1 can of garbanzo beans, drained and rinsed
• Juice of half of lemon
• 2 tsp olive oil, or to taste
• salt and ground black pepper to taste

Ingredients – Couscous

• 1 box of couscous
• 1 tbsp olive oil
• 1 tsp dried dill
• 1 tsp dried parsley
• 1 garlic clove, minced
• Zest, of one lemon and juice of half
• 1 ¾ cups water.

Directions

• Preheat Oven to 425 Degrees and line a baking sheet with aluminum foil.
• Toss potatoes with 1TBSP of olive oil in a medium bowl, and 1/2tsp each salt and pepper.
• Roast potatoes in the preheated oven until tender about 30 minutes.
• Toss cherry tomatoes, carrots, onions, garlic, green beans, sea salt, basil, a few grinds of pepper, and 2 tbsps of olive oil in the same bowl used for potatoes.
• Remove potatoes from the oven, push them to one side, and add the tomato and green bean mixture. Roast until tomatoes start to wilt about 15-20 minutes.
• While the vegetables are cooking you can start your couscous. Heat 1 tbsp of olive oil over medium high heat. Add couscous and cook for 5 minutes.
• Add the dill, garlic, and parsley, stir and cook for 30 more seconds.
• Add 1 3/4 cups of water. Bring to a boil, cover and reduce heat to simmer for 15 minutes.
• Remove from heat, add the zest and half the juice of one lemon. Stir and place on a serving tray.
• Remove the potato mixture from the oven. Place in the same bowl you have been using, stir in garbanzo beans, 2 tsps of olive oil, remaining half of lemon juice, your favorite nuts, and season with salt and pepper.
• Spread on top of couscous. Serve family style.