Roasted Vegetable & Couscous Salad

Roasted Vegetable & Couscous Salad
Serves 6
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321 calories
42 g
0 g
14 g
7 g
2 g
159 g
214 g
3 g
0 g
11 g
Nutrition Facts
Serving Size
159g
Servings
6
Amount Per Serving
Calories 321
Calories from Fat 125
% Daily Value *
Total Fat 14g
22%
Saturated Fat 2g
11%
Trans Fat 0g
Polyunsaturated Fat 8g
Monounsaturated Fat 3g
Cholesterol 0mg
0%
Sodium 214mg
9%
Total Carbohydrates 42g
14%
Dietary Fiber 3g
14%
Sugars 3g
Protein 7g
Vitamin A
34%
Vitamin C
102%
Calcium
4%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 cups broccoli florets (cut into 1/2-inch pieces)
  2. 1 red bell pepper (cut into 1-inch squares)
  3. 1 1/2 cups red onion (peeled and cut into 1/4-inch slices)
  4. 6 tbsp soybean oil (divided)
  5. 1/2 tbsp ground black pepper (divided)
  6. 1/2 tsp salt (divided)
  7. 1 1/2 cups giant Israeli couscous (dry)
  8. 2 tbsp balsamic vinegar
Instructions
  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.
  3. Place on foil-lined baking sheet.
  4. Bake for 15 minutes until vegetables are tender and lightly browned.
  5. Meanwhile, cook couscous according to package directions.
  6. Place cooked couscous and roasted vegetables in large bowl.
  7. Pour vinegar and remaining soybean oil over salad and sprinkle with remaining salt and pepper; toss lightly until combined.
  8. You may substitute 3 cups cooked regular couscous, brown rice or quinoa.
beta
calories
321
fat
14g
protein
7g
carbs
42g
more
Adapted from The Soy Connection
Soy for Life http://www.soyforlife.ca/