North Dakota Wheat Commission dtn events about resources stay
buyers wheat consumers research publications
















Printer Friendly
Previous | Next 10 of 39

Print | 3X5 | 4X6 | Full Page |

Couscous with Basalmic Roasted Vegetables

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

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.