Roasted Veggie CousCous Salad (Edit recipe)

I have a friend who makes this every single week, religiously! She loves the homemade dressing recipe and adds in a different protein for variety. You can totally enjoy this as is, or add in a protein to make it a complete meal. But whatever you do - don't skip the homemade dressing!

15 minutes

25 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	123
Fat:	7 g
Carbohydrates:	12 g
Protein:	2 g
Cholesterol:	0 g
Sodium:	374 mg
Fiber:	1 g
Sugars:	1 g
Calculated per serving.

by Lara Salamone

Serves: 4

Ingredients

8 oz Israeli Couscous
1 head Broccoli, chopped
1 head Cauliflower, chopped
0.333 cup Yellow Onion, diced
0.333 cup Roasted Red Pepper, diced

Homemade Dressing

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

• Preheat oven to 375. Whisk all dressing ingredients together and set aside.
• Chop your cauliflower and broccoli florets small, toss with diced onion, a bit of olive oil, salt and pepper, and roast for 20-25 minutes or until lightly charred.
• While your veggies are roasting, cook Israeli couscous according to package instructions. I never skip the step that recommends toasting the couscous, I think it gives it more texture and flavor!
• Toss roasted red peppers and couscous together.
• Combine all dressing ingredients in a jar and shake vigorously to combine. Toss with couscous and red peppers.
• Toss roasted veggies into the bowl with couscous and red peppers. Mix until well combined.