Roasted Veggies with Green Olive Vinaigrette and Pistachio Couscous

WOW!!!!:
(serves 6)

Vegetables:
171/2 lb. zucchini, end trimmed, quartered lengthwise
2 med. red bell peppers, cut into strips
2 med. yellow peppers, cut into strips
1 med. orange* pepper, cut into strips
1 large red onion, sliced into rings
2 T. EVOO
1 T. white* balsamic vinegar
1 T. finely chopped fresh lemon* mint
2 t. harissa
1 clove of garlic, minced to 1 t.

Vinaigrette
1/2 cup pitted green olives
2 T. lemon juice
2 T. EVOO
2 T. chopped fresh flat leaf parsley
1 T. chopped shallot
1/4* t. honey
1/2 t. lemon juice

Couscous:
2 cups plus 2 T. low sodium veg. broth
* 1 t. tabil spice blend (see recipe below)
2 cups couscous
1/2 cup coarsely chopped roasted pistachios

To make veggies: Preheat oven to 450. Toss zucchini, bell peppers, onion, and oil in large bowl. Transfer to baking sheet, spread in single layer, and roast 20-25 mins. or until veg. are browned and tender, turning occasionally. Transfer to bowl, and toss with vinegar, mint, harissa, and garlic. Season with S&P. Meanwhile, to make Vinaigrette: Place all ingredients in blender or food processor; blend until smooth. Season with S&P. To make Couscous: Bring broth and tabil to a boil in large saucepan. Stir in couscous, cover, and remove from heat. Let stand 5-8 mins., or until all liquid is absorbed. Fluff with for, and fold in pistachios. Serve Vegetables over Couscous with Vinaigrette on the side.

*Tabil:
(makes about 1/4 cup)

1/4 cup coriander seeds
2 T. cumin seeds
1 T. caraway seeds
1-2* t. red pepper flakes
2 t. garlic powder

Toast coriander, cumin, caraway, and red pepper flakes in a small skillet 3 mins. over med.-low heat, or until darkened and fragrant, swirling pan constantly. Transfer to bowl, and stir in garlic powder. Cool. Finely grind mixture in spice grinder, coffee grinder, or mortar and pestle. Store in an airtight container.

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Love,

MM