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Roasted Vegetable and Cous Cous Salad


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Roasted Vegetable and Cous Cous Salad


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Roasted Vegetable and Cous Cous Salad


  • Prep Time : 10 min
  • Cook Time : 15 min
  • Ready Time : 25 min


6 s


  • 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
  • 1/2 tablespoon Ground black pepper, divided
  • 1/2 teaspoon Salt divided
  • 1 1/2 cups Dry giant Israeli cous cous
  • 2 tablespoons Balsamic vinegar



1 Preheat oven to 425° 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.

Source: © 2010, Courtesy of United Soybean Board




One Response to Roasted Vegetable and Cous Cous Salad

  1. avatar says: sunnyjer

    used recipe twice. the second time i added sweet potatoes and carrots[roasted the potatoes and carrots for twenty minutes before i added the rest of the ingredients] got raves both times

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