Pin this The smell of roasted bell peppers still takes me back to a sunny afternoon when I threw this salad together without much of a plan. I had a pile of vegetables that needed using, some couscous in the pantry, and a craving for something bright and filling. What came out of that kitchen experiment turned into something I make over and over, especially when I want color on the table without spending hours cooking. It's one of those recipes that looks impressive but feels effortless once you get the rhythm down.
I remember serving this at a potluck where everyone brought something heavy and rich. My bowl of couscous salad sat next to casseroles and pasta bakes, and I worried it would get lost. But people kept coming back for seconds, saying it was exactly what they needed between all the cream and cheese. One friend asked if I'd catered it, which made me laugh because I'd literally tossed it together that morning while still in pajamas.
Ingredients
- Zucchini: Diced small so it roasts quickly and gets those golden edges that add a slight sweetness without turning mushy.
- Red and yellow bell peppers: They bring color and a natural sweetness that caramelizes beautifully in the oven, making the whole salad feel more vibrant.
- Red onion: Cut into wedges instead of diced so they soften and char without disappearing into the mix.
- Cherry tomatoes: Halved so they burst and release their juices, which mingle with the olive oil and create little pockets of flavor.
- Couscous: Use regular or whole wheat, it cooks in five minutes and fluffs up perfectly when you give it a quick stir with a fork.
- Vegetable broth: Adds more depth than water, but either works if that is what you have on hand.
- Lemon juice and zest: The zest is just as important as the juice because it brings a bright, aromatic punch that plain lemon juice cannot match.
- Dijon mustard: A small spoonful emulsifies the dressing and adds a subtle tang that balances the sweetness of the honey.
- Garlic: Minced finely so it blends into the dressing without overwhelming the lighter flavors of the vegetables.
- Honey or maple syrup: Just a touch to round out the acidity and make the dressing feel complete.
- Fresh parsley and mint: Chopped at the last minute so they stay bright and fragrant, mint is optional but it makes the salad taste like summer.
- Feta cheese: Crumbled on top for a salty, creamy contrast, leave it out if you want to keep things plant based.
- Toasted pine nuts or almonds: Optional but they add a satisfying crunch and a nutty richness that makes each bite more interesting.
Instructions
- Get the oven ready:
- Preheat to 425°F and line a baking sheet with parchment so the vegetables roast evenly and do not stick. This high heat is what gives them those caramelized edges.
- Prep and roast the vegetables:
- Toss zucchini, bell peppers, onion wedges, and cherry tomatoes with olive oil, salt, and pepper, then spread them in a single layer on the baking sheet. Roast for 20 to 25 minutes, stirring halfway through so everything cooks evenly and gets a little char.
- Cook the couscous:
- Bring vegetable broth to a boil, stir in couscous, olive oil, and salt, then cover and remove from heat. Let it sit for five minutes, then fluff it with a fork to separate the grains and keep it light.
- Make the lemon dressing:
- Whisk together lemon juice, zest, olive oil, Dijon mustard, minced garlic, honey, salt, and pepper in a small bowl until smooth. Taste and adjust the seasoning, you want it bright and slightly tangy.
- Combine everything:
- In a large bowl, toss the fluffy couscous with the roasted vegetables, fresh parsley, and mint if using. Pour the dressing over and toss gently until everything is coated and the flavors mingle.
- Finish and serve:
- Top with crumbled feta and toasted nuts just before serving so they stay creamy and crunchy. Serve warm, at room temperature, or cold straight from the fridge.
Pin this There was an evening when I made this for myself after a long day and ate it straight from the bowl on the couch. No plating, no fuss, just me and a fork and the quiet satisfaction of something homemade and nourishing. That is when I realized this recipe was not just for entertaining, it was for those nights when you want to feel cared for without the effort of caring for anyone else.
Making It Your Own
This salad is a template more than a strict recipe, so feel free to swap in eggplant, cauliflower, or whatever vegetables you have sitting in the crisper drawer. I have added roasted chickpeas for protein, grilled halloumi for something heartier, and even leftover roasted chicken when I wanted it to feel more like a full meal. The dressing and the couscous stay the same, but the vegetables can change with the season or your mood.
Storage and Leftovers
Leftovers keep well in the fridge for up to two days, though the vegetables will soften a bit and the couscous will absorb more of the dressing as it sits. I actually like it cold the next day because the flavors have had time to settle and meld together. If you are meal prepping, store the feta and nuts separately and add them fresh so they do not get soggy or lose their texture.
Serving Suggestions
This salad works as a light main dish for lunch or dinner, but it also shines as a side next to grilled chicken, fish, or lamb. I have brought it to barbecues and picnics because it travels well and tastes good at any temperature. When I want it to feel more substantial, I serve it with warm pita bread or a simple yogurt sauce on the side.
- Add a dollop of hummus or tzatziki on the side for extra richness and creaminess.
- Serve it alongside grilled protein or stuff it into pita pockets for a handheld meal.
- Pair it with a crisp white wine or sparkling water with lemon for a light, refreshing meal.
Pin this This is the kind of recipe that makes you feel capable in the kitchen without demanding perfection. Make it once and you will find yourself coming back to it whenever you need something bright, satisfying, and a little bit special.
Recipe FAQs
- → Can I prepare this salad ahead of time?
Yes, this dish keeps well in the refrigerator for up to 2 days. Store the couscous and vegetables separately from the dressing, then combine just before serving to maintain the best texture and flavor.
- → How do I make this vegan?
Simply omit the feta cheese or substitute it with a plant-based alternative. All other components are naturally vegan, making it an easy adaptation for dietary preferences.
- → What vegetables can I swap out?
Feel free to use seasonal vegetables like eggplant, asparagus, broccoli, or artichoke hearts. Maintain similar cooking times by cutting vegetables to uniform sizes for even roasting.
- → How do I add more protein?
Consider adding chickpeas for a plant-based protein boost, or pair with grilled chicken, fish, or halloumi cheese. This transforms it into a more substantial main course option.
- → Is couscous gluten-free?
Traditional couscous contains gluten. If you need a gluten-free option, substitute with quinoa or gluten-free couscous, using the same cooking method and liquid ratio for best results.
- → Can I serve this cold?
Absolutely. This salad is delicious served at room temperature or chilled. If serving cold, you may want to add an extra splash of dressing as the couscous absorbs liquid over time.