Mediterranean salad with roasted vegetables
Serve as a side dish or add cooked chicken to make this salad a meal.
140 cal Serves 12
Prep time 0h 15m
Cook time 0h 35m
Total time 0h 50m
Step 1Preheat oven to 400 °F (200 °C). Place vegetables on large foil-lined baking sheet. Brush vegetables with canola oil and balsamic vinegar. Roast until tender, about 35 minutes. (Alternatively, you can choose to grill vegetables on barbecue). Let cool. Remove peels from garlic and dice. Cut all vegetables into bite size pieces.
Step 2Bring 1 1/4 cups (300 mL) water to a boil. Pour into large serving bowl. Stir in couscous. Cover and let stand about 5 minutes. Fluff couscous with a fork. Gently mix garlic, vegetables and remaining ingredients into the couscous. Garnish salad with a sprig of fresh oregano.
Per serving (1 of 6)
- 4 g
- 85 mg
- 186 mg
- Total fat
- 7 g
- Saturated fat
- 1 g
- 0 mg
- 17 g
- 4 g
- 3 g
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