Roasted Veggie Couscous Salad

The kitchen window was cracked open one late spring afternoon, and the smell of roasting peppers drifted out into the yard. I'd been staring at a bag of couscous for weeks, unsure what to do with it besides the usual quick side dish. Then a friend mentioned tossing it with whatever vegetables were starting to pile up in the crisper. That casual suggestion turned into this salad, and it's been my go-to ever since whenever I need something bright, filling, and forgiving.

I made this for a potluck once, thinking it might get lost among the heavier casseroles. Instead, people kept coming back for seconds, asking if I'd brought the recipe. One person told me it reminded them of a dish they'd had on vacation in Greece. I didn't have the heart to tell them I'd just been trying to use up half a bag of couscous and some sad-looking zucchini.

Ingredients

• Zucchini: Dice it into even pieces so it roasts uniformly and doesn't turn mushy on one side while the other stays firm.
• Red and yellow bell peppers: The mix of colors makes the salad look alive, and roasting brings out their natural sweetness.
• Red onion: Cut into wedges instead of rings so they hold together better in the oven and add little pockets of caramelized flavor.
• Cherry tomatoes: Halve them so they collapse slightly and release their juices, which mingle with the olive oil on the pan.
• Olive oil for roasting: Don't skimp here, it helps the vegetables caramelize and keeps them from sticking.
• Couscous: It cooks in five minutes flat, making this dish faster than you'd expect for something that looks this impressive.
• Vegetable broth: Using broth instead of water gives the couscous a subtle depth that plain water just can't match.
• Lemon juice and zest: The zest adds a punch of citrus oil that wakes up the whole dish, so don't skip it.
• Dijon mustard: A small spoonful emulsifies the dressing and adds a quiet sharpness that balances the lemon.
• Garlic: Mince it finely so it blends into the dressing instead of hitting you in sharp bites.
• Honey or maple syrup: Just enough sweetness to round out the acidity without making the dressing taste like dessert.
• Fresh parsley and mint: The herbs make the salad taste like it came from a garden, even if yours came from the grocery store.
• Feta cheese: Crumbled feta adds salty, creamy contrast, though you can leave it out and the salad still shines.
• Toasted pine nuts or almonds: A little crunch on top makes each forkful more interesting.

Instructions

Get the oven ready:

Preheat to 425°F and line a baking sheet with parchment paper so cleanup is as easy as crumpling up the paper afterward. This high heat is what gives the vegetables those golden, slightly charred edges.

Prep and roast the vegetables:

Toss your diced zucchini, bell peppers, onion wedges, and halved cherry tomatoes with olive oil, salt, and pepper, then spread them out in a single layer. Roast for 20 to 25 minutes, stirring halfway through so everything cooks evenly and gets a little caramelized.

Cook the couscous:

While the vegetables roast, bring vegetable broth to a boil in a saucepan, then stir in the couscous, a tablespoon of olive oil, and a pinch of salt. Cover it, pull it off the heat, and let it sit for five minutes until it's tender and fluffy.

Make the lemon dressing:

Whisk together lemon juice, zest, olive oil, Dijon mustard, minced garlic, honey or maple syrup, and a pinch of salt and pepper in a small bowl. Taste it and adjust the balance, you want it bright but not puckering.

Combine everything:

Fluff the couscous with a fork to separate the grains, then toss it in a large bowl with the roasted vegetables, parsley, and mint. Pour the dressing over and mix gently so every grain gets coated.

Finish and serve:

Top with crumbled feta and a handful of toasted nuts just before serving. You can eat it warm right away or let it sit at room temperature, both ways work beautifully.

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One evening I brought this to a dinner where everyone else had made complicated mains, and I worried mine would seem too simple. But as we sat around the table, someone said it felt like the kind of meal you'd want to eat outside with your hands, and somehow that turned into the best compliment I'd gotten all week.

Storing and Reheating

Leftovers keep well in the fridge for up to two days in an airtight container. The couscous absorbs more dressing as it sits, so it might taste even better the next day. You can eat it cold straight from the fridge, or warm it gently in a skillet with a splash of olive oil to revive the roasted vegetables.

Making It Your Own

If you want more protein, toss in a can of drained chickpeas or some grilled halloumi cubes. Swap the mint for basil if that's what you have, or add a handful of arugula for a peppery bite. I've also stirred in a spoonful of harissa when I wanted heat, and it turned the whole dish in a different, delicious direction.

Serving Suggestions

This salad works as a light main for lunch or dinner, especially on warm days when you don't want something heavy. It also pairs beautifully alongside grilled chicken, lamb, or fish if you're feeding a crowd. I've served it at picnics, and it travels well because it doesn't wilt or get soggy.

• Serve it on a big platter and let people help themselves, it looks generous and inviting.
• Add a dollop of hummus or tzatziki on the side for extra richness.
• If you're making it ahead, wait to add the nuts and feta until just before serving so they stay fresh and crunchy.

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This salad has a way of making any meal feel a little more intentional, even when you threw it together on a weeknight. It's proof that simple ingredients, treated well, can turn into something you'll want to make again and again.

Recipe Questions & Answers

→ Can I prepare this salad ahead of time?

Yes, you can assemble the salad up to 2 days in advance. Store it in an airtight container in the refrigerator. If serving cold, add the dressing just before serving to keep the couscous from becoming too saturated. For best texture, add feta and nuts right before serving.

→ What vegetables can I substitute or add?

This salad is very flexible. Try roasting eggplant, asparagus, mushrooms, or sweet potato. You can also add raw vegetables like cucumber or radishes for extra crunch. Roast at the same temperature until tender, adjusting time as needed based on the size of your vegetable pieces.

→ How do I make this salad vegan?

Simply omit the feta cheese or replace it with a plant-based alternative. The salad is naturally vegetarian, and this one change makes it fully vegan. Ensure your couscous and vegetable broth are certified vegan, and check that the Dijon mustard contains no animal products.

→ Can I add protein to this salad?

Absolutely! Toss in cooked chickpeas, white beans, or grilled halloumi for vegetarian protein. You can also serve it alongside grilled chicken, fish, or shrimp. Add the protein after roasting the vegetables to keep everything warm.

→ What's the best way to toast nuts for this dish?

Spread your chosen nuts (pine nuts or slivered almonds) on a dry skillet over medium heat. Stir frequently for 3-5 minutes until fragrant and lightly golden. Be careful not to burn them. You can also toast them on a baking sheet at 350°F for about 5-7 minutes, stirring halfway through.

→ Can I make the lemon dressing differently?

Yes, the dressing is customizable based on your preferences. Use red wine vinegar or white wine vinegar instead of lemon juice for a different tang. Add fresh herbs like basil or oregano to match your garden. For creamier texture, whisk in a small amount of Greek yogurt or tahini.