What To Do:
1. Preheat oven to 450°F. Line 2 baking trays with foil and coat with non-stick cooking spray.
2. Cut Brussels sprouts into quarters.
3. Roast vegetables: Toss Brussels sprouts,
carrots, onion, mushrooms, rosemary, 2 teaspoons canola oil, and ¼ teaspoon each salt and pepper on one prepared baking sheet. Bake until browned and tender (about 15 minutes). Remove from oven and increase temperature to broil. Put the vegetables in to broil for an additional 5 minutes (or until brown) when the fish is ready to broil.
4. Prepare couscous: In a medium saucepan over medium heat, heat 1 teaspoon canola oil. Add couscous; cook 1 minute or until toasted.