BBQ Roasted Sausage, Carrot, Zucchini & Pepper Medley with Couscous

Directions

1. Preheat the oven to 450°F and set out the vegetables and sausages.
2. Wash the produce and pat dry to remove any moisture.
3. Trim and slice carrots into thin rounds, then place them on a sheet pan.
4. Cut the bell peppers into strips (remove seeds and membranes) and add to the pan.
5. Slice the zucchini into thin rounds and add to the sheet pan; drizzle everything with oil and season with salt and pepper, tossing to coat.
6. Nestle the sausages among the vegetables on the pan.
7. Roast in the oven, turning once halfway through, until the vegetables are tender and the sausages are cooked through, about 15 minutes.
8. While the roast cooks, bring the broth to a boil in a small saucepan, then remove from heat and stir in the couscous; cover and let sit 10 minutes, then fluff with a fork.
9. In a small bowl, whisk together the tomato sauce, Dijon, apple cider vinegar, Worcestershire, brown sugar, chili powder, onion powder, salt, and pepper to make the BBQ sauce.
10. When the roast is done, transfer the sausages to a cutting board and slice into thin rounds crosswise, then return them to the pan with the veggies.
11. Drizzle the BBQ sauce over the sausage and vegetables, toss to coat, and spread in an even layer. Return to the oven for 4–5 minutes to caramelize.
12. Divide the BBQ-roasted sausage and vegetables over the fluffed couscous and serve.