Roasted Strawberry Couscous

In a small sauce pan, heat coconut oil over medium-high heat. Add couscous and toss to coat in oil. Toast couscous in sauce pan for 2-3 minutes. Add water and orange juice, bring to a boil, then cover and reduce to a simmer until liquid is fully absorbed (about 20 minutes). Remove from heat.

Meanwhile, heat oven to 400ºF and grease a baking sheet with cooking spray. Toss strawberrries, peppers and fennel in a medium bowl with 1 tablespoon olive oil, salt and pepper. Spread out onto baking sheet and roast for 20 minutes, tossing occasionally.

Combine couscous and roasted fruit/vegetables in a medium bowl. Toss together with basil and dress with remaining tablespoon of olive oil and honey. Season with salt and pepper to taste and serve.