Roasted Vegetable And Couscous Salad
Serves: 5
Magnus Pfeffer
1 January 1970
Based on User reviews:
44
Spice
63
Sweetness
49
Sourness
39
mins
Prep time (avg)
3.8
Difficulty
Ingredients:
1 tsp
Salt (divided)2 tbsps
Balsamic VinegarDirections:
1
Preheat oven to 425 degrees 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