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Couscous with Basalmic Roasted Vegetables


Ingredients
10 ounces couscous
1 red bell pepper, cut into -inch wide strips
1 yellow bell peppers, cut into -inch wide strips
1 small yellow squash cut into -inch thick diagonal slices
1 small zucchini squash, fresh, -inch thick diagonal slices
1 teaspoon salt
teaspoon black pepper
teaspoon minced garlic
teaspoon Italian seasoning
2 tablespoon olive oil
3 tablespoon balsamic vinegar
5 ounces feta cheese


Instructions
Prepare couscous according to package directions.

Preheat oven to 425 degrees.

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 at 425 degrees 10 to 12 minutes or until vegetables are crisp-tender. Reserve left over marinade.

Cool vegetables, toss with remaining marinade, couscous and cheese.


Nutritional Information
Each serving provides: 338 calories, 12 g protein, 45 g carbohydrates, 4 g fiber, 12 g fat, 21 mg cholesterol, 29 mcg folate, 1 mg iron, 660 mg sodium.