Cooking - Roasted Summer Veg Couscous

Gotta love the fresh veg from the garden. This dish has a lot of ingredients from the garden, which is phenomenal. Basically all of this food was picked about an hour before I made this, so I went with less-is-more as far as spices.

1 garden grown (GG) green pepper, chopped
1 GG jalapeno, seeded and chopped
1 GG ears worth of corn, cut off the ear
1 GG zucchini, peeled and cubed
big handful of GG heirloom yellow cherry tomatoes, halved
small handful of GG baby potatoes, halved
1 yellow summer squash, cubed
olive oil
salt and pepper
about 1 cup of dry white wine
2 cups couscous
about 1/2 cup orange juice
feta cheese, crumbled
flat leaf parsley, finely chopped

Preheat oven to 400F. Clean and prep your veg. Place in a roasting pan with some olive oil, salt, and pepper. I poured about a cup of dry white wine over the veg. Roasted for about an hour. Drained the juice and the wine from the pan and put the veg back into the oven. It came to about 1 cup of liquid. Poured that liquid into a medium pot. I then added another cup of liquid, about half and half OJ and wine. I brought this liquid just to a boil, added the couscous, removed from the heat and covered. After about 5 minutes, I fluffed the couscous with a fork. I pulled the veg out of the oven, combined with the couscous, and topped with feta and parsley.

I have eaten it for three meals already. It tastes like summer. Light and bright.