Created by ForeverMama on June 10, 2021
Step 1: Preheat oven to 425°F.
Step 2: Toss vegetables with olive oil in a large roasting pan, season liberally with salt and pepper and roast in the hot oven, stirring occasionally, until browned and tender, about up to an hour and a half.
Step 3: Meanwhile, combine 2 cups of Israeli (pearl) couscous in saucepan with 2 cups boiling water and 1 teaspoon salt. Simmer over low heat, covered, for about 10 minutes.
Step 4: Fluff couscous with a fork and spoon into a serving bowl. Pile warm roasted vegetables over couscous and drizzle with Fall Fig Dressing (method below). Sprinkle with dried cranberries and minced parsley, if using. Serve warm or chill and serve later.
Step 5: Whisk together the first 4 ingredients; season to taste with salt and pepper.