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Recipe of the month
Greek Wrap

Recipe Details
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Couscous with Roasted Vegetables
Ingredients:
1 -10 ounce box couscous
1 red bell pepper, cut into ½ -inch wide strips
1 yellow bell pepper, cut into ½ -inch wide strips
1 small yellow squash cut into ¼ -inch thick diagonal slices
1 small zucchini squash, fresh, cut into ¼-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
Directions: Preheat oven to 425°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.
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.
Source: Wheat Foods Council
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