Roasted Veggie Couscous Salad (Printable version)

A vibrant Mediterranean salad with roasted vegetables, fluffy couscous, and zesty lemon dressing. Ready in 40 minutes.

# What You’ll Need:

→ Vegetables

01 - 1 medium zucchini, diced
02 - 1 red bell pepper, diced
03 - 1 yellow bell pepper, diced
04 - 1 small red onion, cut into wedges
05 - 1 cup cherry tomatoes, halved
06 - 2 tablespoons olive oil
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon freshly ground black pepper

→ Couscous

09 - 1 cup couscous
10 - 1 cup vegetable broth or water
11 - 1 tablespoon olive oil
12 - 1/4 teaspoon salt

→ Lemon Dressing

13 - 1/4 cup extra-virgin olive oil
14 - Juice and zest of 1 lemon
15 - 1 teaspoon Dijon mustard
16 - 1 garlic clove, finely minced
17 - 1/2 teaspoon honey or maple syrup
18 - Salt and pepper to taste

→ To Finish

19 - 1/4 cup fresh parsley, chopped
20 - 2 tablespoons fresh mint, chopped
21 - 1/3 cup crumbled feta cheese
22 - 2 tablespoons toasted pine nuts or slivered almonds

# Directions:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Toss zucchini, bell peppers, red onion, and cherry tomatoes with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread on prepared baking sheet and roast for 20-25 minutes, stirring halfway through, until vegetables are tender and lightly caramelized.
03 - Bring vegetable broth to a boil in a medium saucepan. Stir in couscous, 1 tablespoon olive oil, and 1/4 teaspoon salt. Remove from heat, cover with a lid, and let stand for 5 minutes. Fluff with a fork to separate grains.
04 - In a small bowl, whisk together lemon juice, lemon zest, 1/4 cup extra-virgin olive oil, Dijon mustard, minced garlic, honey or maple syrup, salt, and pepper until well combined.
05 - In a large bowl, combine cooked couscous, roasted vegetables, parsley, and mint. Pour dressing over the mixture and toss gently to coat evenly.
06 - Top with crumbled feta cheese and toasted nuts immediately before serving. Serve warm or at room temperature.

# Expert Tips:

01 -
  • It clears out your produce drawer and makes you look like you planned it all along.
  • The couscous soaks up the lemon dressing like a sponge, so every bite is tangy and satisfying.
  • You can serve it warm right off the pan or cold the next day, and it tastes great either way.
  • It works as a main dish for lunch or a side that actually holds its own at dinner.
02 -
  • Don't overcrowd the baking sheet or the vegetables will steam instead of roast, and you'll miss out on those crispy, caramelized edges.
  • Let the couscous rest covered for the full five minutes, lifting the lid early can leave you with crunchy, undercooked grains.
  • If you add the feta while the salad is still hot, it will melt slightly, which some people love and others don't, so add it at the temperature you prefer.
03 -
  • Toast your nuts in a dry skillet for a few minutes until fragrant, it makes a noticeable difference in flavor and only takes a minute.
  • Use a microplane to zest the lemon directly over the dressing bowl so you catch all the fragrant oils.
  • If your couscous clumps together after cooking, drizzle a little olive oil over it and fluff it again with a fork before mixing.
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