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Couscous with Roasted Vegetables


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Couscous with Roasted Vegetables


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Couscous with Roasted Vegetables


  • Prep Time : 5 min
  • Cook Time : 15 min
  • Ready Time : 20 min


6 s


  • 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



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.


Wheat Foods Council

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