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"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." — United Soybean Board
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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
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:)
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!
8 Ratings
Made with brown rice in place of couscous. We had it for main coarse and the family ate every bite. Will make again. Added other fresh veggies I needed to use up.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Roasted Vegetable and Couscous Salad
Serving Size: 1/6 of a recipe Servings Per Recipe: 6 Amount Per Serving Calories: 305 Calories from Fat: 127
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