Roasted Vegetable Couscous with Marinated Tomatoes

Ingredients

• 2 portabella mushroom caps, gills removed, cut into ¼-inch pieces, about 2 cups
• 1 red bell pepper, cut into ¼-inch pieces, about 1 cup
• 1 medium zucchini, cut into ¼-inch pieces, about 1 cup
• 1 medium yellow squash, cut into ¼-inch pieces, about 1 cup
• 1/2 red onion, cut into ¼-inch pieces, about ½ cup
• 3 tablespoons herb-infused oil, divided (feel free to substitute with olive oil)
• Salt and Pepper
• 1/4 teaspoon dried basil
• 1 pint cherry tomatoes, quartered, about 1 cup
• 1 tablespoon balsamic vinegar
• 1 tablespoon extra virgin olive oil
• 1 pinch crushed red pepper flakes
• 1 cup plain whole wheat couscous
• 1 cup low sodium vegetable broth
• 4 ounces fresh mozzarella, cubed, about ½ cup
• 1 bunch fresh arugula leaves, about 3 cups
• 2 tablespoons fresh basil, chopped

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