|Nutritional Guidelines (per serving)|
|Servings: 6 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 10g||13%|
|Saturated Fat 4g||21%|
|Total Carbohydrate 20g||7%|
|Dietary Fiber 3g||10%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
We love roasted vegetables—they're so healthy, easy and delicious, and when paired with couscous, as in this recipe by the Wheat Foods Council, they make for a quick full meal—as couscous is just as quick and easy to prepare. For a vegan version, omit the feta cheese.
For extra protein, use quinoa in place of the couscous.
- 1 (10-ounce) box couscous
- 1 red bell pepper (cut into strips)
- 1 yellow bell pepper (cut into strips)
- 1 small yellow squash (sliced)
- 1 small zucchini (sliced)
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 3/4 teaspoon garlic (minced)
- 3/4 teaspoon Italian seasoning
- 2 tablespoons olive oil
- 3 tablespoons balsamic vinegar
- Optional: 5 ounces feta cheese
Gather the ingredients.
Preheat oven to 425 F.
Prepare couscous according to package directions.
Combine bell peppers, zucchini, and yellow squash.
In a small bowl, whisk together the salt, pepper, garlic, seasoning, oil and balsamic vinegar and 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.
Allow vegetables to cool slightly, then toss with remaining marinade, couscous, and feta cheese.
Serve and enjoy!
For a vegan version, omit the feta cheese.