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COUSCOUS WITH ROASTED VEGETABLEScouscous with roasted vegetables

Servings: 6

• 1 -10 ounce box couscous
• 1 red bell pepper, cut into ½ -inch wide strips
• 1 yellow bell pepper, cut into ½ -inch wide strips
• 1 small yellow squash cut into ¼ -inch thick diagonal slices
• 1 small zucchini squash, fresh, cut into ¼-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
Preheat oven to 425°F.

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.
Each serving provides approximately: 306 calories, 1 g protein, 43 g carbohydrates, 4 g fiber, 10 g fat (4 g saturated), 21 mg cholesterol, 26 mcg folate, 1 mg iron, 655 mg sodium.

Recipe courtesy of the Wheat Foods Council


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