Couscous with Roasted Vegetables

[Guest guest]

Couscous with Roasted Vegetables

 

10 oz box couscous

1 red bell pepper

1 yellow bell pepper

1 small yellow squash

1 small zucchini squash

1 tsp salt

1/4 tsp black pepper

3/4 tsp minced garlic

3/4 tsp Italian seasoning

2 Tbsp olive oil

3 Tbsp balsamic vinegar

5 oz feta cheese

 

 

 

Directions:

Preheat oven to 425º F.

 

Prepare couscous according to package directions.

 

Cut red and yellow bell peppers into 1/2-inch wide

strips; cut yellow and zucchini squash into 1/4-inch

thick diagonal slices. In 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 leftover marinade. Cool vegetables, toss with

remaining marinade, couscous, and cheese.