Roasted Vegetables Over Couscous

Everybody loves roasted vegetables and these are presented on a bed of couscous and topped with Feta cheese.

Recipe by: www.BensonsGourmetSeasonings.com

Number of Servings: 4 | Prep Time:


You will need:

  • 1 Tablespoon #106 Gusto Salt-Free seasoning
  • 1 Tablespoon #103 Table Tasty Salt-Free seasoning
  • 2 Tablespoons Balsamic Vinegar
  • 1 Tablespoon Extra Virgin Olive Oil
  • 2 cloves Garlic, minced
  • 2 medium Zucchini, trimmed, cut in 1-inch pieces
  • 2 medium Red Bell Pepper, trimmed, seeded, cut in 1-inch pieces
  • 1 medium Yellow Bell Pepper, trimmed, seeded, cut in 1-inch pieces
  • 1 medium Green Bell Pepper, trimmed, seeded, cut in 1-inch pieces
  • 1 medium Red Onion, peeled, cut into wedges
  • 8 ounces Fresh Mushrooms, left whole
  • 3 cups Couscous, Regular or Whole Wheat, cooked (steamed) and kept warm
  • 4 ounces Feta Cheese (or Chèvre), cut into pieces


Cooking Instrutions:

In large bowl combine first 5 ingredients. Add vegetables; toss well to coat. Arrange vegetables in a single layer in shallow roasting pan. Bake at 425ºF for 35 minutes, or until vegetables are tender and browned; stir occasionally. Spoon over couscous and top with cheese.