Warm Couscous & Roasted Fall Vegetables

Directions

In 13×9-inch baking dish , toss squash, onion and garlic with oil; roast in 400℉ (200℃) 200C oven, turning once, for 20 to 30 minutes or until browned on edges and just tender.

Transfer to large bowl; add chick-peas and sweet pepper.

Meanwhile, in saucepan, bring stock and cumin to boil; stir in couscous and peas.

Remove from heat, cover and let stand for 5 minutes. Fluff with fork; sprinkle over squash mixture along with vinegar, oil, oregano, salt and cayenne. Toss gently.

[Can be made ahead, covered and refrigerated for up to 1 day.] Toss with coriander.

Serve with: sliced tomato salad, baked apples with vanilla yogurt.

May be served warm or at room-temperature the next day.