Roasted Veggie CousCous Salad (Edit recipe)

Head Shot:Lara Salamone
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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!

PREP TIME

15 minutes

COOK TIME

25 minutes

INGREDIENTS

12

Serves: 4

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Ingredients

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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
  1. • Preheat oven to 375. Whisk all dressing ingredients together and set aside.
  2. • 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.
  3. • 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!
  4. • Toss roasted red peppers and couscous together.
  5. • Combine all dressing ingredients in a jar and shake vigorously to combine. Toss with couscous and red peppers.
  6. • Toss roasted veggies into the bowl with couscous and red peppers. Mix until well combined.

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About This Recipe

Show nutritional information
This is our estimate based on online research.
Calories:121
Fat:7 g
Carbohydrates:12 g
Protein:2 g
Cholesterol:0 g
Sodium:349 mg
Fiber:1 g
Sugars:1 g
Calculated per serving.
Coconut Free Dairy Free Egg Free Entrées Nut Free Other Pescetarian Plant Based Salads Sauces & Dressings Shellfish Free Side Dishes Sugar Free Vegan Vegetarian

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