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:

    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.

Nutritional Information
(Per Serving)

Calories:338 cals
Kilojoules:1,415 kJ
Fat:12.0 g
Carbohydrates:45.0 g
Protein:12.0 g
Cholesterol:21.0 mg
Sodium:660 mg
Saturated Fat:0.7 g
Fiber:4.0 g
Calcium:142.0 mg
Total Sugars:2.8 g

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