Photo: Anna Pelzer
Roasted Vegetable and Couscous Salad
8 ingredients
15 min + 15 min
6 servings
openrecipes
"This better-for-you main-dish salad is quick, colorful and full of satisfying texture. To explore a variety of grains, substitute 3 cups cooked regular couscous, brown rice or quinoa."
Estimated Nutrition (whole recipe, rough)
434
Calories
12g
Protein
15g
Fat
65g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Couscous | 1 cup cooked (157g) | 176 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Soybean Oil | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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 (often labeled "vegetable oil")
- 1/2 tablespoon ground black pepper, divided
- 1/2 teaspoon salt, divided
- 1 1/2 cups dry giant Israeli couscous
- 2 tablespoons balsamic vinegar
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes