Heart Healthy Recipes
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
- Heat oven to 425 degrees 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.
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