Roasted Vegetable Couscous Salad

I love roasting vegetables because it brings out their innate sweetness and pairing them with pearl couscous. Today, I made this salad for a brunch party along with kidney bean salad, carrot soup, and homemade rustic bread.

1 1/2 cups uncooked pearl couscous (makes about 3 1/2 cups cooked)
1 carrot
1 zucchini
1 yellow squash
1 onion
Olive oil
S and PCook couscous according to directions.Cut vegetables into a small-ish dice, all about the same size. Toss in olive oil and salt and pepper. Roast in a 400 oven until starting to brown, 45 minutes.

Toss with couscous. If making ahead of time, refrigerate. Bring to room temperature and enjoy!

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