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
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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