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Export 12 ingredients for grocery delivery
Step 1
Preheat the oven to 400 degrees Fahrenheit and add the vegetables to a baking sheet.
Step 2
Drizzle the vegetables with olive oil and season with salt and pepper and chopped garlic. Give the vegetables a toss so everything is coated evenly and roast the vegetables for 40-45 minutes until tender.
Step 3
While the vegetables are cooking, make the Israeli couscous. Place a small pot over medium heat and drizzle with olive oil. Add the couscous and toast for 5-8 minutes, stirring until the pearl couscous is lightly golden brown.
Step 4
Pour in the vegetable stock and bring up to a boil, then down to a simmer and cook the couscous for 20 minutes, until the couscous is tender and liquid has soaked up.
Step 5
Make the vinaigrette by whisking the olive oil, balsamic, dijon and lemon juice together until combined.
Step 6
Once everything is done, combine the cooked pearl couscous and the roasted vegetables in a large bowl and drizzle with vinaigrette and toss to combine.
Step 7
Garnish with fresh basil and serve warm.
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