Roasted Vegetable and Cous Cous Salad

• 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

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