Couscous with Roasted Vegetables

• 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

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