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 tablespoons olive oil
3 tablespoons balsamic vinegar
5 ounces feta cheese
Preheat oven to 425 degrees.
Prepare couscous according to package directions.
In a 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 left over marinade.
Cool vegetables, toss with remaining marinade, couscous and cheese.
Source: Wheat Foods Council
Recipe makes 6 side dish servings.
Serving size: 1 serving
Calories: 306; Total Fat: 10g; Saturated Fat: 4g; Cholesterol: 21mg; Sodium: 655mg; Carbohydrates: 43g Protein: 1g; Fiber: 4g
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