ROASTED VEGETABLE AND COUSCOUS SALAD

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Roasted Vegetable and Couscous Salad image

This better-for-you main-dish salad is quick, colorful and full of satisfying texture. To explore a variety of grains, substitute 3 cups cooked regular couscous, brown rice or quinoa.

Provided by United Soybean Board

Categories     Trusted Brands: Recipes and Tips     United Soybean Board

Time 30m

Yield 6

Number Of Ingredients 8

3 cups broccoli florets, cut into 1/2-inch pieces
1 red bell pepper, cut into 1-inch squares
1 ½ cups red onion, peeled and cut into 1/4-inch slices
6 tablespoons soybean oil, divided (often labeled "vegetable oil")
½ tablespoon ground black pepper, divided
½ teaspoon salt, divided
1 ½ cups dry giant Israeli couscous
2 tablespoons balsamic vinegar

Steps:

  • Preheat oven to 425 degrees F.
  • Toss broccoli, peppers and onions with 2 tablespoons soybean oil and 1/4 teaspoon each salt and pepper. Place on foil-lined baking sheet.
  • Bake for 15 minutes until vegetables are tender and lightly browned.
  • Meanwhile, cook couscous according to package directions.
  • Place cooked couscous and roasted vegetables in large bowl. Pour vinegar and remaining soybean oil over salad and sprinkle with remaining salt and pepper; toss lightly until combined.
  • You may substitute 3 cups cooked regular couscous, brown rice or quinoa.

Nutrition Facts : Calories 304.6 calories, Carbohydrate 38.3 g, Fat 14.2 g, Fiber 4.3 g, Protein 6.8 g, SaturatedFat 2.2 g, Sodium 216.7 mg, Sugar 4.1 g

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