Preheat oven to 450°F. Line a large baking sheet pan with aluminum foil for easier cleanup (optional).
Wash and dry the fresh produce.
2 crowns broccoli
1 acorn squash
1 red bell pepper
Place maple syrup, oil, salt, and pepper in a large bowl; whisk to combine the sauce.
3 tbsp pure maple syrup
4 tsp extra virgin olive oil
½ tsp salt
½ tsp black pepper
Separate broccoli heads into bite-sized florets and cut stems into smaller pieces; add to the bowl with the sauce.
Halve acorn squash lengthwise, trim off the ends, then scoop out the seeds. Cut crosswise into ¼-inch-thick slices and add to the bowl; toss vegetables to coat.
Transfer broccoli-squash mixture to the baking sheet and spread out in an even layer. Place in the oven and bake, tossing halfway through, until veggies are fork-tender, about 20 minutes. Remove from oven.
While the veggies are roasting, peel and small dice onion. Trim, seed, and small dice bell pepper.
1 medium red onion
Preheat a large pot over medium-high heat.
Meanwhile, drain and rinse beans; set aside to drain further.
2 (15 oz) cans kidney beans
Once the pot is hot, add oil and swirl to coat the bottom. Add onion and bell pepper; cook, stirring occasionally, until soft, about 5 minutes.
2 tbsp extra virgin olive oil
Add beans, broth, and spices to the pot; stir to combine and bring to a boil over high heat.
16 fl oz (2 cups) chicken or vegetable broth
2 tsp curry powder
2 tsp parsley flakes
1 tsp salt
½ tsp garlic powder
Once the liquid is boiling, remove from heat; add couscous, and stir. Cover and let stand for 10 minutes.
1 cup whole wheat couscous
Meanwhile, cut lime into wedges and set aside.
To serve, divide curried couscous, roasted veggies, and lime wedges between bowls. Enjoy!