Roasted Veggie Couscous Salad (Printer-Friendly)

Vibrant Mediterranean salad with roasted vegetables, fluffy couscous, and tangy lemon dressing. Vegetarian and easy to prepare.

# 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

→ Garnish and Finish

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 on 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 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 and toss to coat evenly.
06 - Top with crumbled feta cheese and toasted nuts just before serving. Serve warm or at room temperature.

# Expert Suggestions:

01 -
  • It looks impressive but comes together with minimal fuss, mostly hands off while the oven does the work.
  • The textures keep you interested, from fluffy couscous to caramelized vegetables with crispy edges.
  • You can serve it warm right after making it or let it sit at room temperature, and it still tastes vibrant.
  • It works as a full meal on its own or plays nicely alongside grilled proteins without competing for attention.
02 -
  • Do not skip the parchment paper, the tomatoes will stick and tear if you roast directly on the pan.
  • Fluff the couscous immediately after steaming or it will clump together and lose its light texture.
  • Add the dressing while the couscous is still slightly warm so it absorbs more flavor.
  • Taste the dressing before adding it, lemon juice varies in strength and you may need to adjust the sweetness or salt.
03 -
  • Toast the nuts in a dry skillet over medium heat for a few minutes until fragrant, it makes a noticeable difference in flavor.
  • Let the roasted vegetables cool for a minute or two before tossing with the couscous so the grains do not get mushy from the steam.
  • Use a microplane to zest the lemon directly over the dressing bowl so you catch all the fragrant oils.
  • If you have leftover dressing, save it in a jar and use it on grain bowls or drizzled over roasted chicken throughout the week.
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