Mediterranean Roasted Vegetable and Chickpea Couscous

Ingredients

• 2 cups whole wheat couscous
• 1 15oz can chickpeas, drained and rinsed
• 2 medium zucchini, diced
• 1 medium eggplant, diced
• 1 medium red onion, diced
• 1 pint cherry tomatoes, halved
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 pound salmon fillets, optional, use sparingly

Instructions

1. 1

   Preheat oven to 400°F (200°C).

2. 2

   In a large bowl, toss the diced zucchini, eggplant, and red onion with 2 tablespoons of olive oil, salt, and pepper. Spread the vegetables on a baking sheet and roast for 20-25 minutes, stirring halfway, until tender and lightly browned.