Roasted Vegetable and Couscous Salad

YIELD: 12 servings

6 cups broccoli florets,
    cut into ½” pieces
2 red bell peppers, cut
    into 1” squares
3 cups red onion, peeled and
    cut into ¼” slices
12 Tbsps. soybean oil,
    divided
1 Tbsp. ground black
    pepper, divided
1 tsp. salt, divided
3 cups dry giant Israeli
    couscous
4 Tbsps. balsamic vinegar

Preheat oven to 425°F. Toss broccoli, peppers and onions with 2 Tbsps. soybean oil and ¼ tsp. each salt and pepper. Place on foil-lined baking sheet. Bake 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. Note: you may substitute 3 cups cooked regular couscous, brown rice or quinoa.

Photo and recipe: United Soybean Board