Hummus Bowl

• 1 Zucchini (diced)
• 4 Carrots (sliced diagonally)
• Half head Cauliflower (cut into bite size pieces)
• 1 Cup couscous (cook according to the package)
• ¼ Cup, peas
• Handful of Slivered Almonds
• Small Handful Dried currants
• Tablespoon chopped Mint
• Scoop of Classic Hummus

Place zucchini, carrots and cauliflower into a large mixing bowl.  Drizzle LIGHTLY with olive oil and a small amount of salt and pepper.  Bake on a lined baking sheet on 425 degrees for 15-20 minutes.

Cook your couscous according to the package.  Once done, mix in almonds, currants, mint and a small drizzle of olive oil to prevent sticking.

Once the vegetables are done cooking, place on top of the couscous mixture and enjoy with hummus.