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Roasted vegetable and coucous salad - KOAM TV 7

Roasted vegetable and coucous salad

Ingredients

  • 3 cups broccoli florets, cut into ½-inch pieces
  • 1 large red bell pepper, cut into 1-inch squares
  • 1 ½ cups (1/2 medium) red onion, peeled and cut into ¼-inch slices
  • 6 tablespoons soybean oil, divided (vegetable oil)
  • ½ teaspoon ground black pepper, divided
  • ½ teaspoon salt, divided
  • 3 cups cooked couscous
  • 2 tablespoon balsamic vinegar

Directions

  • Toss broccoli, red pepper and onions with 2 tablespoons soybean oil and ¼ teaspoon salt and ¼ teaspoon pepper.
  • Place on foil-lined baking sheet.
  • Bake at 425 degrees 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.
  • Serve warm or chilled.

Yield:  6 servings. 

Per 1 cup serving:  calories 270, 14 g fat (2 g sat fat), 0 mg cholesterol, 210 mg sodium, 31 g carbohydrate, 5 g protein (3.5 g soy protein), 3 g dietary fiber

*2008 Soyfoods Guide Recipe

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