Roasted Vegetable Couscous with Marinated Tomatoes

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Serves 4

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

Preheat the oven to 400º
Place the vegetables onto a baking sheet lined with parchment paper and coated with cooking oil spray. Drizzle 1 tablespoon olive oil over the vegetables. Sprinkle with the salt, pepper and dried basil. Toss to coat. Roast for 30 minutes.
Place the cherry tomatoes into a small bowl. Pour the balsamic vinegar and 1 tablespoon olive oil over top. Season with salt, pepper and crushed red pepper. Stir until all the tomatoes are covered. Let sit for 25 to 30 minutes. Stir tomatoes every 5 minutes or so to help the flavors marry together.
Add the couscous into a medium pot with lid. Stir in the vegetable broth and the remaining 1 tablespoon of olive oil. Season with salt and pepper. Bring the couscous to a boil over medium high heat. Cover the pot with a lid. Remove the pot from the heat and let sit for 5 minutes. Fluff with a fork to break up any clumps.
To assemble the dish, place a handful of arugula on a plate. Top with couscous and roasted vegetables. Top with mozzarella chunks and the cherry tomatoes with their dressing. Drizzle with additional oil and sprinkle with basil to make the flavors pop!