Name: Couscous with Roasted Vegetables
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1 -10 ounce box couscous; 1 red bell pepper (cut into 1/2 -inch wide strips); 1 yellow bell pepper (cut into 1/2 -inch wide strips); 1 small yellow squash cut into 1/4 -inch thick diagonal slices; 1 small zucchini squash (fresh, cut into 1/4-inch thick diagonal slices); 1 teaspoon salt; 1/4 teaspoon black pepper; 3/4 teaspoon minced garlic; 3/4 teaspoon Italian seasoning; 2 tablespoon olive oil; 3 tablespoon balsamic vinegar; 5 ounces feta cheese

Couscous with Roasted Vegetables

Prep Time 5

Cook Time 15

Total Time 20

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Servings

Ingredients

1 -10 ounce box couscous
1 red bell pepper cut into 1/2 -inch wide strips
1 yellow bell pepper cut into 1/2 -inch wide strips
1 small yellow squash cut into 1/4 -inch thick diagonal slices
1 small zucchini squash fresh, cut into 1/4-inch thick diagonal slices
1 teaspoon salt
1/4 teaspoon black pepper
3/4 teaspoon minced garlic
3/4 teaspoon Italian seasoning
2 tablespoon olive oil
3 tablespoon balsamic vinegar
5 ounces feta cheese

Instructions

Preparation

1 Preheat oven to 425°F.2 Prepare couscous according to package directions.3 In a large bowl, combine peppers and squash. Mix together salt, pepper, garlic, seasoning, oil and balsamic vinegar; toss with vegetables.4 Spread vegetables evenly in sheet pan and roast for 10 to 12 minutes or until vegetables are crisp-tender. Reserve left over marinade.5 Cool vegetables, toss with remaining marinade, couscous and cheese.
Source:
Wheat Foods Council