Israeli Couscous

This super garlic-y dish was a big hit with both me and Anthony (minus olives for Anthony) and was a fun way to use all the random roast-able vegetables we had at the farm.  After the first time making it, we made it again about a week and a half later, but we made twice as much in order to have more leftovers!

Bring to a boil:
2 3/4 c. water
Then add:
1 1/4 c. Israeli couscous
and turn the heat down to simmer the couscous, uncovered, for about 15 minutes, or when the water is mostly absorbed.  Then, take the pot off of the burner and cover it for 10 minutes.

In the meantime, make some roasted veggies.  I used:
2 sweet potatoes
2 onions
1 delicata squash
6 small turnips
5 small carrots
4 tomatoes
But really you could use any combination of roasted veggies that you wanted.  I spread them out on a 10x15" pan with a sprinkling of olive oil and some salt and roasted them at 450F for about 30 minutes total, taking them out once or twice in the middle to stir them around.

Once everything is cooked, mix it all together and then stir in the "dressing":
Dressing:
1 cup chopped cilantro
2 Tbs. olive oil
3 Tbs. lemon juice
4 garlic cloves, minced
1 tsp. thyme
salt, to taste

Optional topping: kalamata olives