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Roasted Vegetable and Cous Cous Salad

 

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Roasted Vegetable and Cous Cous Salad
 

 

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Recipe

Roasted Vegetable and Cous Cous Salad

Times

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

Servings

6 s

Ingredients

  • 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

Directions

Preparation

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

About Joy of Kosher

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JoyofKosher.com is the number 1 kosher food and recipe website featuring Jamie Geller, cookbook authors, bloggers and chefs. With over 6,000 recipes there is always something new.

 

comments

 

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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