Roasted Vegetable and Couscous Salad

3.8
(16)

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.

5
5
5
Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
Servings:
6
Yield:
6 servings

Ingredients

  • 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

Directions

  1. Preheat oven to 425 degrees F.

  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.

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

  4. Meanwhile, cook couscous according to package directions.

  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.

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

Tips

Serving Tips: Serve warm or cold as a side dish with grilled fish or chicken.

Nutrition Facts (per serving)

305 Calories
14g Fat
38g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 305
% Daily Value *
Total Fat 14g 18%
Saturated Fat 2g 11%
Sodium 217mg 9%
Total Carbohydrate 38g 14%
Dietary Fiber 4g 15%
Total Sugars 4g
Protein 7g 14%
Vitamin C 70mg 77%
Calcium 46mg 4%
Iron 1mg 6%
Potassium 321mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.