Couscous with Roasted Vegetables 

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Serves: 6 person(s)

Preparation Time: 15 mins
Cooking Time: 12 mins

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

Suggestions:

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

Ingredients:

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 425º 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.

Author:

Wheat Foods Council
www.wheatfoods.org