Courtesy of Wheat Foods Council
Servings: 6
Prep Time: 10 Min.
Cook Time: 10 Min.
Chill Time: 10 Min.
* 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
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.
Calories: 306; Total Fat: 10g; Saturated Fat: 4g; Cholesterol: 21mg; Total Carbs: 43g; Fiber: 4g; Protein: 1g; Sodium: 655mg;