Roasted Veggie Couscous Salad (Print version)

A vibrant Mediterranean salad with roasted vegetables, fluffy couscous, and zesty lemon dressing topped with feta and herbs.

# What You 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
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

→ Garnish

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:

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.
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 just before serving. Serve warm or at room temperature.

# Expert tips:

01 -
  • It turns a drawer full of random vegetables into something that looks like you planned it all week.
  • The couscous soaks up the roasted vegetable juices and lemony dressing like a tiny flavor sponge.
  • You can eat it warm right after tossing or cold the next day, and somehow it tastes better each time.
  • It works as a side dish, a packed lunch, or dinner when you add some chickpeas or cheese on top.
02 -
  • Don't skip the parchment paper, I've scrubbed too many pans after roasted tomatoes welded themselves to the metal.
  • Let the couscous sit covered for the full five minutes without peeking, lifting the lid releases the steam and you'll end up with crunchy, undercooked grains.
  • Toss the salad while the vegetables are still warm so the couscous absorbs the roasted juices and dressing more deeply.
03 -
  • Roast the vegetables on the top rack of the oven if you want deeper caramelization and slightly charred edges.
  • Toast the pine nuts or almonds in a dry skillet over medium heat for two minutes, watching them closely, because they go from golden to burnt in seconds.
  • If you're making this ahead, wait to add the herbs, feta, and nuts until just before serving so everything stays fresh and textured.
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