Description
A Roasted Vegetable Couscous Salad is a hearty and colorful dish that combines roasted seasonal vegetables, couscous, and a tangy dressing. The roasted vegetables—such as zucchini, bell peppers, eggplant, and tomatoes—add depth of flavor, while the couscous offers a fluffy, slightly nutty base. This dish is versatile, offering various ways to customize it based on your dietary preferences or what you have on hand. It’s also an excellent option for meal prep, as it stores well and the flavors get better over time.
Ingredients
For the roasted vegetables:
1 medium zucchini, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 small red onion, cut into wedges
1 small eggplant, diced (optional)
1½ cups cherry tomatoes, halved
2 tbsp olive oil
Salt and black pepper, to taste
1 tsp dried oregano (or thyme)
For the couscous:
1 cup (180 g) couscous
1 cup (240 ml) boiling vegetable broth or water
1 tbsp olive oil
Pinch of salt
For the dressing:
3 tbsp olive oil
2 tbsp lemon juice (or red wine vinegar)
1 tsp honey or maple syrup
1 tsp Dijon mustard
Salt and pepper, to taste
Optional mix-ins:
½ cup crumbled feta or goat cheese
¼ cup chopped fresh parsley or basil
2 tbsp toasted pine nuts or almonds
Instructions
Roast the vegetables:
Preheat oven to 425°F (220°C).
Toss chopped veggies with olive oil, salt, pepper, and oregano. Spread evenly on a baking sheet.
Roast for 20–25 minutes, stirring halfway through, until tender and lightly charred.Cook the couscous:
While vegetables roast, place couscous in a large bowl. Pour over boiling broth and olive oil, cover with a lid or plate, and let sit for 5 minutes.
Fluff with a fork to separate the grains.Make the dressing:
Whisk together olive oil, lemon juice, honey, Dijon, salt, and pepper in a small bowl or shake in a jar.Assemble the salad:
Add roasted vegetables to the fluffed couscous. Drizzle with dressing and toss gently to combine.
Stir in feta, herbs, and nuts if desired.Serve warm or chilled.
The flavors deepen after a few hours — it’s even better the next day!
Notes
This Roasted Vegetable Couscous Salad is a colorful, wholesome dish packed with flavor and nutrients. It’s perfect as a light lunch, side dish, or even a main course. You can toss in feta cheese, chickpeas, or fresh herbs like parsley and mint for extra texture and freshness. Serve warm or chilled for a refreshing meal anytime!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting & Tossing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 320
Keywords: Couscous vegetable salad, roasted vegetable salad, couscous salad with roasted veggies, healthy couscous salad