Marinated Vegetable Couscous
3T extra virgin olive oil

3T Red Wine Vinegar
2 garlic cloves
2 t ground cumin
1/2 t ground cinnamon
4 small zucchini, cut into matchsticks
1yellow, orange or red pepper, cut into matchsticks
1 large onion
1 1/2 cups chickpeas, or black eyed peas or white beans
15oz can diced tomatoes with their juice
3/4 cup tomato juice
1/4 chopped fresh cilantro leaves
salt & freshly ground pepper
1 1/2 cup couscous

Preheat the oven to 450 degrees.  Lightly oil a large shallow roasting pan.
In a large bowl combine oil, vinegar, garlic, cumin and cinnamon then add the vegetables except for the tomatoes and toss to coat.  
Roast for 30-40 minutes until the vegetables are tender and lightly browned, stirring occasionally.
Cook the couscous as recommended. should take approximately 10 minutes.
Add the beans, tomatoes and tomato juice along with the cilantro, salt and pepper to taste to the roasted vegetables.
Serve the roasted vegetables over the couscous.

Dad added red pepper flakes & I added a little extra red wine vinegar to my dish.

This meal smelled amazing when I came home from work and Mom was cooking!  Enjoy!