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.