Roasted Vegetable And Couscous Salad

Ingredients

• Servings: 6
• 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

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• 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.