Couscous with Roasted Summer Vegetables | Oklahoma State University

Ingredients

• 10 ounces couscous
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 clove garlic, minced
• 3/4 teaspoon Italian seasoning
• 2 tablespoons olive oil
• 3 tablespoons balsamic vinegar
• 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 cut into 1/4-inch thick diagonal slices
• 8 ounces sliced mushrooms
• 5 ounces feta cheese, crumbled