Roasted Vegetable Cous Cous with Goat Cheese

Sometimes accident is the mother of invention. I've been making a version of this dish for years with polenta that is a wram and comforting winter dish. I was spacing out as I poured the cous cous into the pot and by the time it started boiling I figured it wouldn't come out that different. To my pleasant surprise, I think I actually like this version better. This cous cous is lighter and makes for a refreshing more summery meal.

Roasted Vegetable Cous Cous with Goat Cheese
2 cups cous cous
2 ears of corn
8 cherry tomatoes
2 crowns of broccoli
3 tablespoons olive oil
salt and pepper
1/2 cup goat cheese (optional)

Pre-heat oven to 400 degrees. Shuck corn, wash broccoli and tomatoes. Place on baking sheet and drizzle with olive oil, salt and pepper. Roast vegetables until a golden brown color shades them (approximately 15 minutes). Set the vegetables aside to cool while you cook your cous cous. After veggies have cooled, cut the corn kernals off the corn and mix into cooked cous cous. Cut cherry tomatoes in half and mix them in along with the broccoli. Add goat cheese if desired and serve in bowls.