Roasted zucchini and couscous salad

Roasted zucchini and pearl couscous salad

When I tried this tiny balls at first time, I was surprised and amused. What on earth does it come from? After I learned it was kind of pasta, I disappointed a bit. I hoped it was a kind of vegetables so that I could eat as much as I wanted.
I always toast this pearl couscous before boil. It gives a little bit chewy and nice toasty smell (I guess).

Also, it's good with roasted vegetables. I usually use eggplant here, but today I have too many zucchinis at fridge, so I used them. That's good thing about this dish.

I baked zucchini at 375F for 3-40 minutes and took them out of the oven drizzle balsamic vinegar a little bit over zucchini. And then, I lowered oven temperature to 300F to roast grape tomatoes for about 40 minutes. In a meanwhile, I toasted pearl couscous in a pan. When it has slightly brown color, add chicken broth and cook for 10 minutes. After 10 minutes, turn off the heat, cover the pan and sit on the stove for another 5 minutes. Pour couscous in a baking sheet, spread it a layer and let cool. Put couscous, zucchini, roasted tomato, fresh parsley, a little bit of salt, any kind of vinegar or lemon juice, olive oil in a large bowl and mix gently. Serve warm.