Pearl Couscous with Roasted Cauliflower and Tomatoes

Preheat oven to 425 F. Line a baking sheet with parchment paper.

In a large bowl toss cauliflower and tomatoes with olive oil and season with salt and pepper. Roast for 10-20 minutes, until cauliflower is caramelized a bit.

Meanwhile in a saucepan bring stock to a boil then add bullion cube and red pepper flakes and stir to combine. Add couscous, reduce heat to low and simmer for 10-15 minutes or until done to your liking (use the timing on the package as guideline).

When done, remove the veggies from the oven and set aside.

When couscous is done, mix in the roasted veggies, add green onions and toss. Serve on a platter and top with chopped fresh parsley.