Game Day Goodie: Roasted Vegetable and Couscous Salad
Ready to get back on track after a long week and weekend of eating? Try this whole grain salad loaded with nutrients as a side item at lunch or dinner this week!
What you will need
3 cups broccoli florets, cut into 1/2 inch pieces
1 red bell pepper cut into 1 inch cubes
1 1/2 cups red onion, peeled and cut into 1/4 inch slices
6 tbs. soybean oil (high in omega-3 fatty acids)
1/2 tbs. ground black pepper, divided
1/2 tsp. salt, divided
1 1/2 cups dry, giant Israeli couscous
2 tbs. balsamic vinegar
Preheat oven to 425 degrees F.
Toss broccoli, peppers and onion with 2 tbs. soybean oil and ¼ tsp. salt and pepper. Place on foil-lined baking sheet.
Bake 15 minutes until vegetables are tender and lightly browned.
Meanwhile, cook couscous according to package directions.
Place 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.