Couscous with Roasted Vegetables
Use wholegrain couscous and add more whole grains to your menu with this colorful, nutritious and tasty dish.
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 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.
Tips:
To reap the fiber benefit, use wholewheat or wholegrain couscous.