Roasted Veggie Couscous Salad (Print version)

Vibrant couscous salad with roasted vegetables and zesty lemon dressing—light, colorful, and Mediterranean-inspired.

# 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

# Directions:

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 evenly on prepared 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 with a lid, and allow to rest for 5 minutes. Fluff gently 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 emulsified.
05 - Transfer fluffed couscous to a large bowl. Add roasted vegetables, fresh parsley, and mint. Pour dressing over the mixture and toss thoroughly to coat evenly.
06 - Top with crumbled feta cheese and toasted nuts immediately before serving. Present warm or at room temperature.

# Expert Tips:

01 -
  • It turns a pile of random summer produce into something bright and filling without much effort
  • The couscous soaks up the roasted vegetable juices and lemony dressing in a way that makes every bite taste intentional
  • You can eat it warm right after tossing or cold from the fridge the next day and it still tastes vibrant
02 -
  • Don't crowd the vegetables on the baking sheet or they'll steam instead of roast and you'll lose that caramelized sweetness
  • Fluff the couscous with a fork as soon as it's done steaming or it will clump together and turn gummy
  • Add the dressing while the couscous is still slightly warm so it absorbs the flavors instead of just sitting on top
03 -
  • Toast your nuts in a dry skillet over medium heat, shaking the pan often, until they smell nutty and turn golden, it only takes a few minutes but makes a huge difference
  • If your couscous tastes bland, it's usually because you didn't salt the cooking liquid enough, so taste as you go and adjust before it's too late
  • Let the roasted vegetables cool for a minute before tossing them with the couscous so the grains don't turn mushy from the heat
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