Roasted Vegetable and Couscous Salad

Name: Roasted Vegetable and Couscous Salad
Cook time: 15 min
Yield: 6 servings
Cuisine: United Kingdom
Ingredients: 3 cups broccoli florets, cut into 1/2-inch pieces; 1 red bell pepper, cut into 1-inch squares; 1\u2009½ 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\u2009½ cups dry giant Israeli couscous; 2 tablespoons balsamic vinegar

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.

INGRIDIENT

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

DIRECTION

Step: 1

Preheat oven to 425 degrees F.

Step: 2

Toss broccoli, peppers and onions with 2 tablespoons soybean oil and 1/4 teaspoon each salt and pepper. Place on foil-lined baking sheet.

Step: 3

Bake for 15 minutes until vegetables are tender and lightly browned.

Step: 4

Meanwhile, cook couscous according to package directions.

Step: 5

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.

Step: 6

You may substitute 3 cups cooked regular couscous, brown rice or quinoa.

NUTRITION FACT

Per Serving: 305 calories; protein 6.8g; carbohydrates 38.3g; fat 14.2g; sodium 216.7mg.

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