Roasted Vegetable & Feta Couscous

A colorful, satisfying Mediterranean dish. Use 1.5 cups couscous (Kenz Medium), eggplant cubed, bell peppers chunked, red onion chunked, cherry tomatoes, 2 oz reduced-fat feta, oregano, and olive oil spray. Roast vegetables at 400F for 25-30 minutes, fluff couscous and mix with roasted vegetables, top with feta. Volume of vegetables keeps calories moderate while providing vitamins, minerals, and antioxidants. Feta adds probiotic benefits.