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 | Saltm divided |
| 1 1/2 cups | Dry giant Israeli cous cous |
| 2 tablespoons | Balsamic vinegar |
Prep time: 15 minutes
Cook time: 15 minutes
Instructions:Preheat oven to 425° F.
Toss broccoli, peppers and onions with 2 tablespoons soybean oil and 1/4 teaspoon each salt and pepper. Place on foil-lined baking sheet.
Bake for 15 minutes until vegetables are tender and lightly browned.
Meanwhile, cook couscous according to package directions.
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.
You may substitute 3 cups cooked regular couscous, brown rice or quinoa.
Nutrition Per Serving: 1 cup serving - Calories 270, 5g Protein, 31g Carbohydrate, 3g Fiber, 14g Fat, 2g Sat. Fat, 0g Trans Fat, 0mg Cholesterol, 210mg Sodium
Serving Tips:
Serve warm or cold as a side dish with grilled fish or chicken.
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