Roasted Vegetable and Couscous Salad

Roasted Vegetable and Couscous Salad

9

"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

30 m servings 305 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 305 kcal
  • 15%
  • Fat:
  • 14.2 g
  • 22%
  • Carbs:
  • 38.3g
  • 12%
  • Protein:
  • 6.8 g
  • 14%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 217 mg
  • 9%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Footnotes

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

Reviews

9
  1. 14 Ratings

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Most helpful positive review

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!! ...

Most helpful critical review

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

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!! ...

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. ...

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

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 sal...

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 w...

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

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

Not good at all, odd flavor and texture.

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.