Turmeric Roasted Veggie Couscous

Ingredients:

• 1 eggplant; diced

• 2 small zucchinis; diced

• 1 yellow onion; diced

• 4 tbsp olive oil

• 1 tsp turmeric

• 1 tsp kosher salt

• ½ tsp cumin

• ½ tsp sumac

• ¼ tsp baharat spice

• 1 box of pearled couscous

• ¼ cup parsley; chopped

Preheat your oven to 375°F and line a large baking sheet with aluminum foil. Set aside.

Add the chopped eggplant, zucchini, and onion to a large mixing bowl. Drizzle with the olive oil, then add the turmeric, salt, cumin, sumac, and baharat. Toss everything together until the vegetables are evenly coated in the oil and spices.

Spread the seasoned vegetables onto the prepared baking sheet in a single, even layer.

Roast for about 45 minutes, or until the vegetables are tender and nicely roasted but not mushy.

While the vegetables are roasting, prepare the couscous according to the package directions. Set aside.

Once the vegetables are done, add them to a large bowl along with the cooked couscous and chopped parsley. Toss everything together until well combined. Taste and adjust the seasoning as needed.

Serve warm or at room temperature alongside grilled meats or fish and a fresh chopped salad.