Roasted Veggie Couscous Salad (Printable Version)

A vibrant Mediterranean salad with roasted vegetables, fluffy couscous, and zesty lemon dressing. Vegetarian, easy to prepare, serves four.

# 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

→ Finishing

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

# How to Make It:

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 baking sheet and roast for 20-25 minutes, stirring halfway through, until 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, and let sit for 5 minutes. Fluff with a fork to separate grains.
04 - In a small bowl, whisk together lemon juice, zest, 1/4 cup olive oil, Dijon mustard, garlic, honey or maple syrup, salt, and pepper until emulsified.
05 - In a large bowl, combine couscous, roasted vegetables, parsley, and mint. Pour dressing over and toss to coat evenly.
06 - Top with crumbled feta and toasted nuts immediately before serving. Serve warm or at room temperature.

# Expert Tips:

01 -
  • It transforms whatever vegetables are sitting in your crisper drawer into something that feels intentional and elegant.
  • The couscous soaks up the roasted vegetable juices and lemony dressing in a way that makes every bite taste complete.
  • You can serve it warm right after tossing or let it sit at room temperature, and somehow it tastes even better an hour later.
  • It works as a full meal for lunch or a substantial side that actually competes with the main dish.
02 -
  • If you crowd the vegetables on the baking sheet, they will steam instead of roast and you will lose that caramelized flavor that makes this dish work.
  • Fluff the couscous with a fork as soon as it finishes steaming or it will clump together and turn dense.
  • Add the dressing while the couscous and vegetables are still slightly warm so it absorbs better and the flavors meld together.
  • Don't add the feta until the very end or it will melt into a greasy puddle instead of staying creamy and crumbly.
03 -
  • Roast the vegetables on the top rack of the oven for better caramelization and more color.
  • If you want a creamier texture, stir in a spoonful of Greek yogurt or tahini along with the dressing.
  • Make a double batch of the lemon dressing and keep it in a jar, it works on grain salads, roasted vegetables, or as a marinade for chicken.
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