Roast Veggie Cous Cous n’ Cheese

Here is an updated, healthier version of classic Mac. Why not swap the pasta for a “more sophisticated” variety and add lots of roasted vegetables? These adjustments made this dish most welcome for my adult and teen guests who love the concept of Mac n’ Cheese but prefer a healthier interpretation. I whipped this up based on pantry and fridge ingredients I already had; I bet you can pull this together without having to go to the market. This can certainly be vegan by using vegan cheese.

Ingredients:
Bag shredded mozzarella (2, if you like a lot)
Pearl Cous Cous (not the tiny grain version), cooked to package directions, 3 cups worth of cooked.
A variety of veggies; I used a red pepper, a green and yellow zucchini, a red onion, 2 cups sliced baby Bello mushrooms, 2 cups broccoli florets. Make sure you have a good selection of colors. Cut into roughly 1 1/2 inch pieces.
Salt, pepper, olive oil
1 tsp each dried Basil, paprika, garlic powder, and turmeric
3 tbsp fresh thyme leaves plus several whole sprigs to garnish


To make:
Oven to 400. Prepare a rectangular baking dish with non stick spray.
While making the Cous Cous, mix the prepared veggies in a large pan in a single layer. Mix with olive oil, salt, and pepper, and the 3 tbsp of fresh thyme leaves. Roast for 15 to 20 minutes until fork tender. Stir halfway through to ensure even cooking. After the veggies are done, lower the oven to 350.
Put the cooked, hot Cous Cous in a large mixing bowl. Add a generous handful or 2 of the cheese and the tsp of each of the above listed seasonings. Drizzle with a tbsp of olive oil and mix gently. Carefully fold in the roasted vegetables. Place in the prepped baking dish OR individual ramekins (serving idea!). Top with the remaining cheese, spray or lightly drizzle some olive oil on top, and garnish with some whole thyme sprigs. If you are doing the ramekins, use one sprig per dish. Bake at 350 until the cheese is lightly browned, 30 to 40 minutes.