Heart Healthy Recipes

Couscous with Roasted Vegetables

Couscous with Roasted Vegetables

Yield: 6 servings

Ingredients

  • 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 tablespoons olive oil
  • 3 tablespoons balsamic vinegar
  • 5 ounces feta cheese

Instructions

  1. Heat oven to 425 degrees F.
  2. Prepare couscous according to package directions.
  3. In a large bowl, combine peppers and squash.
  4. Mix together salt, pepper, garlic, seasoning, oil and balsamic vinegar; toss with vegetables.
  5. Spread vegetables evenly in sheet pan and roast for 10 to 12 minutes or until vegetables are crisp-tender.
  6. Reserve left over marinade.
  7. Cool vegetables, toss with remaining marinade, couscous and cheese.

Nutrition

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

Attribution

Recipe and photo used with permission from: Wheat Foods Council



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