Warm Couscous Salad with Roasted Veggies
Turn up the heat on winter with this amazing salad featuring a dazzling array of roasted veggies. Packed with vibrant colours and flavours it’s a winter salad that’s anything but cold-shouldered. Plus, here’s a ‘grain’ idea – swap your fave grain for a personalized twist – rice, quinoa, or millet are great options! Salad days are definitely not just for summer!
20 min
4 servings
410 calories
Ingredients
1 small red onion
1 green bell pepper
1 zucchini
1 Japanese eggplant
1⁄4 cup olive oil, divided
1 tbsp SPG Seasoning or Roasted Garlic Aioli Mix
1 1⁄3 cup water
1 cup uncooked couscous
2 tbsp balsamic vinegar
1 tbsp Balsamic Vinaigrette Dressing Mix or Italian Seasoning
1⁄2 cup crumbed feta cheese
Instructions
Preheat oven to 450°F. Line Sheet Pan with Sheet Pan Liner.
Slice onion into thick strips. Slice pepper into thin strips. Cut zucchini in half lengthwise, then slice thinly. Cut eggplant on the diagonal into thin slices. Toss all veggies with 1 tbsp oil and aioli mix.
Spread veggies out on pan. Roast in oven until tender, about 15 min.
Meanwhile, place water in Multipurpose Steamer. Cover; microwave on high 1–2 min until hot. Remove from microwave; stir in couscous and topper. Cover; let steam until tender and water has absorbed, about 5 min. Keep covered until veggies are cooked.
Prepare dressing. Whisk together remaining oil, vinegar, and dressing mix.
In a large bowl, combine couscous, roasted vegetables, and dressing. Top with feta, if desired. Serve at room temperature.
Nutritional Information
Per serving: Calories 410, Fat 19 g (Saturated 5 g, Trans 0 g), Cholesterol 15 mg, Sodium 320 mg, Carbohydrate 50 g (Fiber 9 g, Sugars 6 g), Protein 12 g.
Tips
Swap couscous for cooked quinoa for a delicious gluten-free option.
Perfectly Balance Your Plate
Serve with 1⁄2 cup lentils.