Roasted Veggie Couscous Salad (Printable version)

A vibrant Mediterranean salad featuring roasted vegetables, fluffy couscous, and zesty lemon dressing. Vegetarian and serves 4.

# Ingredient List:

→ 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

→ Garnish

19 - 1/4 cup fresh parsley, chopped
20 - 2 tablespoons fresh mint, chopped (optional)
21 - 1/3 cup crumbled feta cheese (omit for vegan option)
22 - 2 tablespoons toasted pine nuts or slivered almonds (optional)

# How-To 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 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, and let sit for 5 minutes. Fluff with a fork to separate grains.
04 - In a small bowl, whisk together lemon juice, zest, 1/4 cup extra-virgin olive oil, Dijon mustard, minced garlic, honey or maple syrup, salt, and pepper until emulsified.
05 - In a large bowl, combine couscous, roasted vegetables, parsley, and mint. Pour dressing over mixture and toss gently to coat evenly.
06 - Top with crumbled feta cheese and toasted nuts just before serving. Serve warm or at room temperature.

# Expert Advice:

01 -
  • Everything roasts on one pan while the couscous cooks itself, so you can clean as you go and still have dinner ready in under an hour.
  • The lemon dressing pulls all the sweetness from the roasted vegetables and makes every bite feel fresh and satisfying, even when you eat it cold the next day.
  • You can swap in whatever vegetables you have on hand or toss in chickpeas or grilled cheese without changing the heart of the dish.
02 -
  • Do not overcrowd the baking sheet or the vegetables will steam instead of roast, spread them out and use two pans if you need to.
  • Fluff the couscous as soon as it is done sitting or it will clump together and lose that light, fluffy texture you want.
  • Add the dressing while the couscous is still warm so it soaks in better, but wait to add the feta and nuts until right before serving.
03 -
  • Toast the pine nuts or almonds in a dry skillet over medium heat for a few minutes, watching closely so they do not burn, it brings out their flavor and makes them taste richer.
  • If you want more protein without adding meat, toss in a can of drained chickpeas with the vegetables before roasting so they crisp up and add texture.
  • Taste the dressing before you pour it over the salad and adjust the lemon or honey to your liking, everyone has a different preference for tangy versus sweet.
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