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Couscous with Roasted Vegetables

Couscous with Roasted Vegetables



  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.

Servings: 6

Calories/Serving: 306

Nutrition: 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 and photo credit: Wheat Foods Council

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