- 3 cups broccoli florets, cut into 1/2-inch pieces
- 1 red bell pepper, cut into 1-inch squares
- 1 1/2 cups red onion, peeled and cut into 1/4-inch slices
- 6 tablespoons soybean oil, divided (often labeled "vegetable oil")
- 1/2 tablespoon ground black pepper, divided
- 1/2 teaspoon salt, divided
- 1 1/2 cups dry giant Israeli couscous
- 2 tablespoons balsamic vinegar
- 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.
04/09/2018
recipepes.com
Roasted Vegetable and Couscous Salad, recipe
PT15M
PT1H
5
455 calories
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