Roasted Vegetable and Couscous Salad Recipe

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Roasted Vegetable and Couscous Salad
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Ingredients:

Directions:

  1. Preheat oven to 425 degrees F.
  2. Toss broccoli, peppers and onions with 2 tablespoons soybean oil and 1/4 teaspoon each salt and pepper. Place on foil-lined baking sheet.
  3. Bake for 15 minutes until vegetables are tender and lightly browned.
  4. Meanwhile, cook couscous according to package directions.
  5. 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.
  6. You may substitute 3 cups cooked regular couscous, brown rice or quinoa.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 146.06 Kcal (612 kJ)
Calories from fat 122.56 Kcal
% Daily Value*
Total Fat 13.62g 21%
Sodium 212.49mg 9%
Potassium 237.54mg 5%
Total Carbs 9.05g 3%
Sugars 4.06g 16%
Dietary Fiber 2.56g 10%
Protein 1.82g 4%
Vitamin C 63mg 105%
Vitamin A 0.5mg 16%
Iron 9mg 50%
Calcium 35.7mg 4%
Amount Per 100 g
Calories 112.2 Kcal (470 kJ)
Calories from fat 94.15 Kcal
% Daily Value*
Total Fat 10.46g 21%
Sodium 163.23mg 9%
Potassium 182.48mg 5%
Total Carbs 6.95g 3%
Sugars 3.12g 16%
Dietary Fiber 1.96g 10%
Protein 1.4g 4%
Vitamin C 48.4mg 105%
Vitamin A 0.4mg 16%
Iron 6.9mg 50%
Calcium 27.4mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.5
    Points
  • 4
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free

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