Roast vegetable couscous

Couscous.
I have a big box of couscous and I'm gonna use it.
Mix some roast vegetables and couscous and voila! dinner is served.

Ingredients:
One courgette, one eggplant, 4 carrots, some brown mushrooms, one onion, two garlic cloves and pine nuts
Seasoning - salt, pepper, dried herbs, fresh herbs - whatever tickles your fancy and happens to be nearby
Couple of tablespoons of safflower oil
Couscous
(The ingredients above make enough for two adults and some leftovers - adjust as needed, depending on how many mouths you have to feed.)

Method:
Chop the vegetables and toss them in some oil.
Place in an ovenproof dish, season and roast until tender. I usually roast my veggies at 200 degrees Celsius for about 50 minutes.
Prepare the couscous as per the instructions on the box.
I use the 'ready in five minutes' type - it is dead simple. Just boil some water, add the amount of couscous based on your needs and bring it back to boiling point. Remove from the heat, drain excess water and then leave covered for about 5 minutes.
Once the veggies are ready mix them into the couscous and add the pine nuts.

This dish can be served hot or cold.

If you want to serve it as a salad then let everything cool down and mix later. I suggest adding some raisins to give a bit of sweetness to the salad.

It is also a great accompaniment to meat - for example, serve it as a side dish at a barbecue, or with some roast chicken.

Of course my three year old daughter isn't quite into couscous, thus Dora pasta was on the menu for her. Too cute for words.

To end our meal tonight I made an apple crumble with rolled oats.
Sweet ending.