
Couscous Salad With Roasted Vegetables
Couscous Salad With Roasted Vegetables requires roughly 45 minutes from start to finish. One serving
Preheat oven to 425 degrees F.
Whisk together the maple syrup and the mustard in a small bowl. Set aside.
Roll out pie crust dough into a circle, roughly 12 inches across.
Transfer to a clean rimmed baking sheet.
Spread the roasted vegetables on the circle evenly, leaving a 2-inch border all around.
Bake in the center of the oven for about 25 minutes, until the crust is golden brown.
Let it sit for 10 minutes or so before slicing. (It stays together better that way)
Cut into slices and sprinkle some Parmesan shavings over top.
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