Roasted Vegetables with Lemon Couscous

Roasted Vegetable with Lemon Couscous

-2 cups reduced-sodium vegetable broth
-1 1/2 cups uncooked whole wheat couscous
-2 tsp grated lemon zest
-1 large sweet potato, peeled and diced
-1 large red bell pepper, seeded and chopped
-1 large yellow bell pepper, seeded and chopped
-1 medium red onion, chopped
-1 medium zucchini, chopped
-1 large portobello mushroom, chopped
-1 can no-salt-added chickpeas, drained and rinsed
-2 tbsp olive oil
-1 tbsp balsamic vinegar
-2 tsp minced garlic
-1 tsp dried rosemary
-1/4 tsp each salt and freshly ground black pepper
-1/2 cup crumbled light feta cheese (2 oz/57g) or 1/3 cup freshly grated Parmesan cheese
-1/4 cup chopped fresh basil leaves or mint leaves

• Preheat oven to 450 F
• Bring vegetable broth to a boil in a medium pot.  Stir in couscous and lemon zest.  Remove from heat.  Cover and let stand until ready to use.
• In a large bowl, toss together all vegetables, chickpeas, olive oil, balsamic vinegar, garlic, rosemary, salt and pepper.  Spread vegetable mixture in a large roasting pan that has been sprayed with cooking spray.  Roast for about 25 minutes, stirring once or twice, until vegetables are tender.
• To serve, combine hot vegetables, cooked couscous, feta cheese and fresh basil in a large serving bowl and toss well.  Add a bit more freshly ground black pepper to taste, if desired.

Makes 8 servings