Name: Roasted Vegetable and Couscous Salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
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

Roasted Vegetable and Cous Cous Salad

Roasted Vegetable and Couscous Salad

Prep Time 10

Cook Time 15

Total Time 25

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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

Instructions

Preheat oven to 425° 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.