Serving Size: 4; Preparation Time :0:15

• 1/4 cup fresh basil -- minced
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 2 cloves garlic -- minced
• 2 medium zucchini -- cut into 1" slices
• 1 medium red bell pepper -- cut into 1" pieces
• 1 medium yellow bell pepper -- cut into 1" pieces
• 1 medium red onion -- cut into 8 wedges
• 1 cup whole mushrooms -- halved
• 3 cups hot cooked couscous (w/salt)

Combine first five ingredients in a large bowl and stir well.
Add zucchini, bell peppers, onion, and mushrooms; toss well to coat.
Arrange vegetables in a single layer on a shallow roasting pan.
Bake for 25 to 30 minutes or until tender (stir every 10 minutes or so).

Spoon roasted vegetables over couscous. Garnish with fresh basil sprigs if desired.