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Couscous with Roasted Vegetables

Couscous with Roasted Vegetables


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


  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 (used with permission): Wheat Foods Council

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