Roasted Vegetables with Couscous

Quick, healthy, and easy to adjust to suit the contents of your refrigerator and pantry, roasted vegetables are a great weeknight meal. The chopped chiles add a bit of spice to the dish but not enough to overpower the delicate flavors from the roasted vegetables whereas the sugar and salt amplify those flavors. I tend to prefer the larger Israeli couscous for this dish but I've also served it with quinoa and short pasta. The vegetables can be exchanged or added to but be sure to account for different roasting times. If you choose vegetables that require longer or shorter roasting times place these vegetables in their own roasting dish and add/remove it from the oven when necessary.

Roasted Vegetables with Couscous

2 medium eggplants, halved lengthwise and cut into 1 inch wedges
1 pint of cherry tomatoes
3 medium portobello mushrooms, halved and cut into 1/2 inch thick strips
2 bell peppers (not green), cut into similar size pieces as the mushroom
3 garlic cloves, pressed or finely chopped
2-3 red chiles, finely chopped
1/3 cup + 1 tablespoon olive oil
2 teaspoons sugar
2 teaspoons kosher salt
1 1/2 cups couscous (I used Israeli couscous)
3 cups boiling chicken/vegetable stock
1/4 cup chopped parsley
plain yogurt

-Preheat oven to 400° F.
-Divide 1/3 cup of olive oil, chiles, garlic, sugar, and salt between two glass roasting dishes. (I used two 9x13 pyrex pans)
-Divide the vegetables between the pans and toss in the oil and seasonings thoroughly, using your hands. Bake for 40 minutes, turning vegetables occasionally, until the vegetables are tender and starting to brown.
-Meanwhile, mix the couscous with the remaining tablespoon of olive oil and add the boiling stock. Cover and let stand until stock is absorbed, about 15 minutes.
-Plate couscous, followed by the vegetables and garnish with the parsley and a dollop of yogurt.