Roasted Veggie Couscous Salad (Printable)

A vibrant Mediterranean salad combining fluffy couscous with roasted vegetables and bright lemon dressing.

# 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

# How to Make It:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper. Toss zucchini, bell peppers, red onion, and cherry tomatoes with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
02 - Spread vegetables on prepared baking sheet and roast for 20 to 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 lid, 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, garlic, honey or maple syrup, salt, and pepper until well combined.
05 - In a large bowl, combine couscous, roasted vegetables, parsley, and mint. Pour dressing over mixture 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 -
  • Everything roasts on one sheet while the couscous cooks itself, so you can actually sit down for a few minutes.
  • The lemon dressing makes leftovers taste even better the next day, which almost never happens with salads.
  • It works as a main dish or a side, and you can toss in whatever vegetables are starting to look sad in your crisper drawer.
02 -
  • Don't overcrowd the baking sheet or the vegetables will steam instead of roast, and you'll miss out on those caramelized edges.
  • Fluff the couscous immediately after it steams or it will clump into a dense mass that's hard to separate later.
  • Add the dressing while the couscous is still warm so it soaks in, but wait to add the feta and nuts until right before serving or they'll lose their texture.
03 -
  • Toast your nuts in a dry skillet over medium heat and watch them closely, they go from perfect to burnt in seconds.
  • Use a microplane to zest the lemon directly over the dressing bowl so you catch all the fragrant oils.
  • If you want a vegan version, swap the honey for maple syrup and skip the feta or use a plant-based crumble, it's just as satisfying.
Go Back