Warm Couscous Salad with Roasted Veggies

20 min

4 servings

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!

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

Preparation

  • 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, 0 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.

Tips

Swap couscous for cooked quinoa for a delicious gluten-free option.

Perfectly Balance Your Plate

Serve with 1⁄2 cup lentils.