Vegetarian: Vegetarian Dishes: Couscous with Roasted Vegetables

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

Author: Wheat Foods Council
Date: November 08, 2005

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

Serves: 6 person(s)

Preparation Time: 15 mins
Cooking Time: 12 mins

Ingredients:

10 oz 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
5 oz 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.