Roasted Vegetable & Coucous Salad, Charlene Patton, KS Soybean Assoc.
3 cups broccoli florets, cut into 1/2 inch pieces
1 large red bell pepper, cut into 1 inch squares
1 1/2 cups (1/2 medium) red onion, peeled and cut into 1/4 inch slices
6 tablespoons soybean oil, divided (vegetable oil)
1/2 teaspoon ground black pepper, divided
1/2 teaspoon salt, divided
3 cups cooked couscous
2 tablespoons balsamic vinegar
Toss broccoli, red pepper and onions with 2 tablespoons soybean oil , 1/4 teaspoon salt and 1/4 teaspoon pepper. Place on foil-lined baking sheet. Bake at 425 degrees F. 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