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."
Watch video tips and tricks
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!
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!
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.
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.
* 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
Muffins are great for breakfast, with coffee, or just as a snack on the go.
Soup is what the doctor ordered to cure those winter blahs.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make healthy, flavorful shrimp and veggie couscous.
See how to make a Southwest-style couscous salad with a tangy vinaigrette.
This healthy salad offers a wonderful contrast of flavors and textures.