Recipe by United Soybean Board
"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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broccoli florets, cut into 1/2-inch pieces
red bell pepper, cut into 1-inch squares
1 1/2 cups
red onion, peeled and cut into 1/4-inch slices
soybean oil, divided (often labeled "vegetable oil")
ground black pepper, divided
1 1/2 cups
dry giant Israeli couscous
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:)
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 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!
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.
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 from Fat: 127
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