Roasted Vegetable and Cous Cous Salad

Name: Roasted Vegetable and Cous Cous Salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6 Servings
Ingredients: 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; 1/2 tablespoon Ground black pepper, divided; 1/2 teaspoon Salt divided; 1 1/2 cups Dry giant Israeli cous cous; 2 tablespoons Balsamic vinegar

Author:: Jamie Geller Test Kitchens
Publish date:: Mar 17, 2010

25minDuration
15minCook Time
10minPrep Time
6 ServingsServings

Ingredients

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
1/2 tablespoon Ground black pepper, divided
1/2 teaspoon Salt divided
1 1/2 cups Dry giant Israeli cous cous
2 tablespoons Balsamic vinegar

Preparation

1 Preheat oven to 425° 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.