Use wholegrain couscous and add more whole grains to your menu with this colorful, nutritious and tasty dish.
Preparation Time: 15 mins
Cooking Time: 12 mins
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.
To reap the fiber benefit, use wholewheat or wholegrain couscous.