Easy Chicken & Veggie CousCous

A friend at work gave me this recipe. We ate this last night and it was good! I served it warm, with 1/2 the cous cous, extra feta and extra basil.

Ingredients:
1 zucchini, chopped
1 yellow squash, chopped
1 red pepper, chopped, seeds removed
1 red onion, chopped
3 cloves garlic
2 tablespoons olive oil
Salt and pepper
2 cups rotisserie chicken, shredded
Pinch of salt
1 Box Plain Couscous (1 box -noreaster brand)
1/4 cup chopped basil
1/3 cup feta cheese

For the Balsamic Dressing:
3 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1 garlic clove, minced
1/2 cup olive oil
Salt and freshly ground pepper

Directions:
1. To roast the vegetables: Preheat the oven to 400 degrees F. Place the zucchini, yellow squash, red pepper, onion, and garlic on a large baking sheet. Drizzle vegetables with olive oil and gently toss. Season with salt and pepper. Place the pan in the oven and roast for about 30-35 minutes, stirring vegetables occasionally. Veggies need to be catamilized a little. Sometimes I turn on the broil for a few and watch carefully. Remove vegetables from the oven and set aside.

2. Follow directions on couscous box.

3. In a large bowl add desired amount of cous cous.

4. To make the dressing: In a small bowl, combine the vinegar, mustard, and garlic. Add the oil in a slow steady stream, whisking constantly. Season with salt and pepper to taste. Pour dressing over couscous and vegetables and stir until well combined. Serve at room temperature or warm.

5. Mix the dressing with cous cous. Add veggies, feta and basil. Combine and enjoy!