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.


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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


  • 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


Preheat oven to 425ยบ 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.

Thanks to Wheat Foods Council

Nutritional Info (per serving)

CALORIES 338 cals
Kilojoules 1,415 kJ
Fat 12.0 g
Saturated Fat 0.7 g
Cholesterol 21 mg
Sodium 660 mg
Carbohydrates 45.0 g
Fiber 4.0 g
Total Sugars 2.8 g
Protein 12.0 g
Calcium 142.0 mg
Note: A dash indicates no data is available.