Roasted Vegetable and Couscous Salad Recipe - Allrecipes.com
Roasted Vegetable and Couscous Salad Recipe
  • READY IN 30 mins

Roasted Vegetable and Couscous Salad

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  1. Preheat oven to 425 degrees 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.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 15 mins
  • READY IN 30 mins

Footnotes

  • Serving Tips: Serve warm or cold as a side dish with grilled fish or chicken.
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Reviews More Reviews

Most Helpful Positive Review
Jan 08, 2013

Great. I only had regular couscous on hand and I cut it down to about 2 cups cooked. I had to add a little more balsamic and a little garlic salt and I was in love with this super easy dish!! Next time I'll double the recipe because as a main dish two adults and a two year old demolished this instantly:)

 
Most Helpful Critical Review
Oct 01, 2013

Made with quinoa and without bell pepper, plus added some garlic salt per one of the other reviews. Very easy source of vegetarian protein!

 
Feb 27, 2013

This recipe was great! It was missing a tiny bit of flavor so I added some garlic and onion powder (I wish I added fresh garlic!). I also added a bit more balsamic then the recipe called for. I also added a touch of soy sauce. Other than that it was delish!

 
Jun 15, 2014

This is great! I did use quinoa instead of couscous. I also added a beet because I needed to use it, and I used olive oil rather than vegetable oil. Absolutely delicious. One of the best salads I've made!

 
Mar 06, 2013

This recipe had so much potential but the balsamic vinegar completely killed it for me. The roasted vegetables were so delicious prior to dousing in with oil / balsamic vinegar concoction. I will try the overall concept again but definitely will not use this recipe.

 
Jul 07, 2014

This was gross and boring, and far too much oil. Perhaps could be saved with some herbs and less oil?

 
Jun 07, 2013

So yummy and its vegetarian. I substituted the vinegar for red whine vinegar!

 
Jun 14, 2013

Not good at all, odd flavor and texture.

 

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Nutrition

  • Calories
  • 305 kcal
  • 15%
  • Carbohydrates
  • 38.3 g
  • 12%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 14.2 g
  • 22%
  • Fiber
  • 4.3 g
  • 17%
  • Protein
  • 6.8 g
  • 14%
  • Sodium
  • 217 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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