Pin it My neighbor handed me a bowl of this over the fence one August afternoon, still warm from her kitchen. I'd been staring at a wilting pile of bell peppers and zucchini from the farmers market, wondering what to do before they turned to mush. She told me it was just roasted vegetables and couscous, but the way the lemon cut through the sweetness of the caramelized peppers made it something else entirely. I asked for the recipe right there, leaning against the fence post with the bowl balanced in my hand.
I made this for a potluck once and watched three people go back for seconds before anyone touched the pasta salad next to it. One friend scraped the bowl clean and asked if I'd brought more in the car. The roasted onions had gotten sweet and jammy in the oven, and the feta added just enough salt to balance the brightness of the lemon. It became my go to whenever I needed to feed a crowd without spending the whole day in the kitchen.
Ingredients
- Zucchini: Dice it into even pieces so it roasts at the same rate as the peppers, and don't worry if the edges get a little crispy.
- Red and yellow bell peppers: The mix of colors makes the dish look like summer on a plate, and roasting brings out their natural sweetness.
- Red onion: Cut it into wedges instead of chopping so the layers soften and caramelize without falling apart.
- Cherry tomatoes: Halve them so they release their juices and mingle with the other vegetables as they roast.
- Olive oil for roasting: Use enough to coat everything lightly, it helps the vegetables brown and keeps them from sticking to the pan.
- Couscous: It cooks in five minutes and fluffs up beautifully when you stir it with a fork, no sticky clumps.
- Vegetable broth: Adds a subtle savory note to the couscous that plain water just can't match.
- Lemon juice and zest: The zest is where the bright citrus flavor lives, don't skip it or the dressing will taste flat.
- Dijon mustard: A tiny bit emulsifies the dressing and adds a hint of tang that ties everything together.
- Garlic: Mince it finely so it dissolves into the dressing instead of leaving sharp bites.
- Honey or maple syrup: Just a touch balances the acid from the lemon without making the dressing sweet.
- Fresh parsley: Chop it roughly and toss it in at the end for a burst of green freshness.
- Mint: Optional but worth it, it adds a coolness that plays beautifully with the roasted vegetables.
- Feta cheese: Crumble it over the top so you get salty pockets in every few bites.
- Pine nuts or slivered almonds: Toast them in a dry pan until golden and fragrant, they add crunch and a nutty richness.
Instructions
- Preheat and prep:
- Set your oven to 425 degrees and line a baking sheet with parchment so the vegetables don't stick. This high heat is what gives you those caramelized edges.
- Toss the vegetables:
- In a large bowl, coat the zucchini, peppers, onion, and tomatoes with olive oil, salt, and pepper, then spread them in a single layer on the sheet. Roast for 20 to 25 minutes, stirring halfway through so everything browns evenly.
- Cook the couscous:
- Bring the vegetable broth to a boil, then stir in the couscous, olive oil, and salt. Cover the pan, pull it off the heat, and let it sit for five minutes before fluffing it with a fork.
- Make the dressing:
- Whisk together the lemon juice, zest, olive oil, mustard, garlic, honey, salt, and pepper in a small bowl until it's smooth and emulsified. Taste it and adjust the salt or lemon if needed.
- Combine everything:
- In a large bowl, toss the couscous with the roasted vegetables, parsley, and mint, then pour the dressing over and mix until every grain is coated. Top with crumbled feta and toasted nuts just before serving.
Pin it I brought this to a family dinner once and my aunt, who usually picks at everything, ate two helpings and asked if I could teach her how to make it. We stood in her kitchen the following week, roasting peppers and talking about nothing in particular while the smell of caramelized onions filled the room. It's become one of those recipes that feels like more than just food, it's an excuse to gather and share something good.
How to Store and Serve Leftovers
This salad keeps well in the fridge for up to two days in an airtight container, though the vegetables will soften a bit as they sit. I actually like it cold the next day, straight from the fridge with a fork, because the flavors have had time to meld. If you want to freshen it up, toss in a handful of fresh herbs or a squeeze of lemon juice before serving. It's just as good at room temperature, so you can pack it for lunch or bring it to a picnic without worrying about keeping it warm.
Ways to Make It Your Own
I've swapped in roasted eggplant or butternut squash when I had them on hand, and both worked beautifully. If you want more protein, toss in a can of drained chickpeas or some grilled halloumi sliced into cubes. You can also add a handful of dried cranberries or chopped apricots for a touch of sweetness that plays off the tangy dressing. Once you get the hang of the base recipe, it's easy to improvise based on what's in your fridge or what sounds good that day.
Serving Suggestions and Pairings
This salad works as a light main on its own or as a side alongside grilled chicken, lamb, or fish. I've served it with a simple piece of seared salmon and it felt like a complete meal without being heavy. It's also great for meal prep because you can portion it into containers and grab one on your way out the door.
- Serve it with warm pita bread and hummus for a casual Mediterranean style spread
- Pair it with a crisp white wine or sparkling water with lemon for a summery lunch
- Top individual servings with a fried egg for a hearty breakfast twist
Pin it This recipe has become one of those reliable friends in my kitchen, the kind I turn to when I want something colorful and satisfying without a lot of fuss. I hope it lands on your table with the same ease it's found on mine.
Recipe FAQs
- → Can I prepare this salad ahead of time?
Yes, you can prepare the roasted vegetables and couscous separately and store them in the refrigerator for up to 2 days. Combine with the dressing and fresh herbs just before serving to keep everything fresh and vibrant.
- → What vegetables can I substitute in this salad?
Feel free to swap in seasonal vegetables like eggplant, squash, asparagus, or mushrooms. Root vegetables like carrots and beets also work beautifully when roasted until caramelized.
- → How do I make this dish vegan?
Simply omit the feta cheese or replace it with crumbled tofu or a plant-based cheese alternative. The salad remains delicious and satisfying with the roasted vegetables and nuts providing plenty of texture and flavor.
- → What proteins pair well with this salad?
Grilled chicken, fish, or halloumi cheese complement this dish perfectly. You can also add chickpeas or white beans for a vegetarian protein boost.
- → Can I serve this salad cold?
Absolutely. This salad is delicious served warm straight from the oven or at room temperature, making it ideal for meal prep and potluck gatherings.
- → What can I use instead of pine nuts?
Slivered almonds, walnuts, sunflower seeds, or pumpkin seeds work wonderfully. Toast them lightly before adding to enhance their flavor and crunch.