Couscous with Roasted Vegetables

Couscous with Roasted Vegetables

Use wholegrain couscous and add more whole grains to your menu with this colorful, nutritious and tasty dish.

Rating:

5 stars 5 stars 5 stars 5 stars 5 stars (47 ratings made) Rate
Serves: 6 person(s) Change

Preparation Time: 15 mins
Cooking Time: 12 mins

Diabetes-Friendly Recipe Low-Carb Recipe High-Fiber Recipe High-Calcium Recipe Quick And Easy Recipe

Ingredients Convert to Imperial

  • 285.71 g box couscous
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 small yellow squash
  • 1 small zucchini squash
  • 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
  • 142.86 g feta cheese

Directions:

Preheat oven to 425 F.

Prepare couscous according to package directions.

Cut red and yellow bell peppers into 1/2-inch wide strips; cut yellow and zucchini squash into 1/4-inch thick diagonal slices. In 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 leftover marinade. Cool vegetables, toss with remaining marinade, couscous, and cheese.

Tips:

To reap the fiber benefit, use wholewheat or wholegrain couscous.

Thanks to Wheat Foods Council