Roasted Veggie Couscous Salad (Printable Version)

Vibrant Mediterranean couscous with roasted vegetables, lemon dressing, feta, and fresh herbs. Light, nutritious, and 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

→ 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

# Steps:

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 black pepper. Spread evenly on 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, and let sit 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 fluffed couscous, roasted vegetables, parsley, and mint. Pour dressing over mixture and toss thoroughly to coat evenly.
06 - Top salad with crumbled feta cheese and toasted nuts immediately before serving. Serve warm or at room temperature.

# Expert Insights:

01 -
  • It fills your kitchen with the smell of caramelized peppers and makes even a Tuesday feel like a weekend.
  • You can serve it warm right off the counter or cold from the fridge the next day without losing any charm.
  • Every bite gives you soft couscous, sweet roasted veggies, and that bright lemon punch all at once.
  • It looks like you spent an hour arranging everything, but really you just tossed it all in a bowl.
02 -
  • Don't crowd the baking sheet or the vegetables will steam instead of roast, and you'll miss out on those sweet caramelized edges.
  • Fluff the couscous as soon as it's done or it clumps into a solid mass that no amount of stirring will fix.
  • Add the herbs and feta after tossing with the dressing, or the heat will wilt the greens and melt the cheese into a paste.
03 -
  • Use a hot oven and give the vegetables space, that's the difference between bland and beautifully caramelized.
  • Zest the lemon before you juice it, because trying to zest a juiced lemon is a small kitchen tragedy.
  • Let the couscous sit covered without peeking, the steam is what makes it fluffy and perfect.
Go Back