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Couscous with Roasted Vegetables
Courtesy of Wheat Foods Council
Servings: 6
Prep Time: 10 Min. Cook Time: 10 Min. Chill Time: 10 Min. What you need:
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+ 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 What to do:
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. Nutritional information:
Calories: 306; Total Fat: 10g; Saturated Fat: 4g; Cholesterol: 21mg; Total Carbs: 43g; Fiber: 4g; Protein: 1g; Sodium: 655mg;
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