Clean-Out-the-Fridge Couscous

Typically, when I go to the Memphis Farmer's Market I end up buying way more than we can eat because all the produce looks so pretty. So, I invented this recipe last week in an effort to use up the week-old tomatoes, squash, and eggplant sitting on my counter. It was so good, that we made it again this week. I purchased a big carton of couscous several months ago. Kind of expensive on the front end, but it sure is a good thing to have around for throwing together a meal. Price said last night, "I can't believe it has taken us this long to start making this." Easy, healthy, awesome.

Clean-Out-the-Fridge Couscous
- 3-4 tomatoes
-3 small yellow squash
- 3 small zuchini
- 1 eggplant
- 1 onion
- 2 Tbsp. olive oil
-2 Tbsp. Balsamic vinegar
- 1 tsp. salt
-1 tsp. pepper
- Cavender's seasoning
- 1 1/2 cups couscous (I used plain, but I also like the pine-nut flavored)
- 1 1/2 cups water
- Red wine vinegar
- fresh herbs/ feta

Pre-heat oven to 425 degrees. Chop vegetables. (I chopped them to be on the thick side, Price chopped them so they were thin and delicate. I think I would find a happy medium.) Place vegetables in a large zip-top bag or a mixing bowl. Toss with olive oil, Balsamic vinegar, salt, pepper, and Cavender's. Spread on a cookie sheet or jellyroll pan. Roast for 30-35 minutes, turning once. When I roast my veggies, I like for them to develop that nicely caramelized look which often means I keep them in there a bit longer. Remove veggies and prepare couscous according to package directions (equal parts couscous and water... season to taste). Stir veggies into couscous. Add Red-wine vinegar to taste. I also added a sprinkle of red pepper flakes, a little extra Cavender's, and some more salt and pepper. Top with freshly chopped herbs and feta or parm.

Enjoy it (we will be for the next three nights because it makes a TON)!