Couscous with Roasted Vegetables
Courtesy of Wheat Foods Council 6 Servings • 10 Min. Prep Time • 10 Min. Cook Time • 10 Min. Chill Time| Ingredients |
|---|
| 1 10-oz. box couscous |
| 1 red bell pepper, cut into 1/2-in. |
| wide strips |
| 1 yellow bell pepper, cut into 1/2-in. wide strips |
| 1 small yellow squash cut into 1/4-in. thick diagonal slices |
| 1 small zucchini squash, fresh, cut into 1/4-in. thick diagonal slices |
| 1 tsp. salt |
| 1/4 tsp. black pepper |
| 3/4 tsp. minced garlic |
| 3/4 tsp. Italian seasoning |
| 2 Tbsp. olive oil |
| 3 Tbsp. balsamic vinegar |
| 5 oz. feta cheese |
Directions:
1. Preheat oven to 425°F.
2. Prepare couscous according to package directions.
3. In a large bowl, combine peppers and squash. Mix together salt, pepper, garlic, seasoning, oil and balsamic vinegar; toss with vegetables. Spread vegetables evenly in sheet pan and roast for 10 to 12 minutes or until vegetables are crisp-tender. Reserve left over marinade.
4. Cool vegetables, toss with remaining marinade, couscous and cheese.
Nutrition:
Calories: 306; Total Fat: 10g; Saturated Fat: 4g; Cholesterol: 21mg; Total Carbs: 43g; Fiber: 4g; Protein: 1g; Sodium: 655mg;