Roasted Vegetable and Couscous Salad

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.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 305 Calories

Ingredients

• ½ teaspoon salt, divided
• 2 tablespoons balsamic vinegar
• 1 red bell pepper, cut into 1-inch squares
• 3 cups broccoli florets, cut into 1/2-inch pieces
• 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
• 1 ½ cups dry giant Israeli couscous

Recipe Instructions

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.