Save My neighbor showed up one August evening with a bag of vegetables from her garden, insisting I take them before they went bad. I had couscous in the pantry and a lemon on the counter, and somehow this salad came together without a plan. The smell of roasting peppers filled the kitchen, and by the time I tossed everything with that bright lemony dressing, I knew I'd stumbled onto something I'd make again and again. It's become my go-to when I need color on the table and don't want to fuss.
I brought this to a potluck once, worried it might seem too simple next to all the casseroles and grilled meats. But people kept coming back to the bowl, and one friend asked if I'd teach her how to roast vegetables properly. She'd always thought they turned out mushy, and I realized the key was high heat and not crowding the pan. That night, this salad became more than just dinner, it became a conversation starter and a little lesson in patience with the oven.
Ingredients
- Zucchini: Dice it evenly so it roasts at the same rate as the peppers, and don't worry if the edges char a little, that's where the flavor hides.
- Red and yellow bell peppers: The mix of colors isn't just pretty, the sweetness they develop in the oven balances the acidity of the lemon dressing perfectly.
- Red onion: Cut into wedges instead of chopping so they soften and caramelize without disappearing into the salad.
- Cherry tomatoes: Halve them so their juices mingle with the olive oil and create little pockets of concentrated tomato flavor.
- Couscous: Use vegetable broth instead of water to give the grains a subtle savory backbone that supports the roasted vegetables.
- Lemon juice and zest: The zest adds aromatic oils that brighten the dressing in a way juice alone can't quite achieve.
- Dijon mustard: It emulsifies the dressing and adds a gentle tang that ties the garlic and lemon together.
- Fresh parsley and mint: Chop them just before tossing so their brightness doesn't fade, and the mint is optional but transformative if you have it.
- Feta cheese: Crumble it over the top at the last minute so it stays creamy and doesn't get lost in the salad.
- Toasted pine nuts or almonds: A quick toast in a dry skillet brings out their nutty richness and adds a satisfying crunch.
Instructions
- Prep the vegetables:
- Preheat your oven to 425°F and line a baking sheet with parchment so nothing sticks. Toss the zucchini, peppers, onion, and tomatoes with olive oil, salt, and pepper until every piece glistens, then spread them out in a single layer so they roast instead of steam.
- Roast until caramelized:
- Slide the pan into the oven and set a timer for 20 minutes, then give everything a stir and roast for another 5 minutes until the edges are golden and slightly charred. The smell will tell you when they're ready, sweet and a little smoky.
- Cook the couscous:
- While the vegetables roast, bring vegetable broth to a boil, stir in the couscous, olive oil, and salt, then cover and remove from heat. Let it sit undisturbed for 5 minutes, then fluff it gently with a fork so the grains stay light and separate.
- Make the dressing:
- In a small bowl, whisk together lemon juice, zest, olive oil, Dijon, garlic, honey, salt, and pepper until it emulsifies into a smooth, tangy dressing. Taste it and adjust the salt or lemon if it needs more punch.
- Toss and finish:
- In a large bowl, combine the fluffy couscous, roasted vegetables, parsley, and mint, then pour the dressing over and toss gently until everything is coated. Top with crumbled feta and toasted nuts just before serving so they stay textured and fresh.
Save One evening, I served this to a friend who'd just moved into her first apartment and was overwhelmed by the idea of cooking for herself. She took one bite and said it tasted like summer, even though it was October. We sat on her kitchen floor with the bowl between us, and she told me she didn't realize vegetables could taste this good. That moment reminded me that food doesn't have to be complicated to feel like a gift.
Storing and Serving
This salad keeps well in the fridge for up to two days, though the herbs lose some of their brightness and the vegetables soften a bit. I actually like it cold the next day, straight from the container, and the flavors have time to settle and deepen overnight. If you're making it ahead for a gathering, roast the vegetables and cook the couscous in advance, then toss everything together with the dressing just before serving so it stays fresh and vibrant.
Customizing Your Salad
I've added chickpeas when I wanted more protein, and once I threw in some grilled halloumi because I had it on hand, and both versions were fantastic. If you're vegan, skip the feta or use a plant-based crumble, and the salad still holds its own with the roasted vegetables and herbs doing most of the work. You can swap the mint for basil or cilantro depending on what's in your fridge, and I've even used quinoa instead of couscous when I needed it to be gluten-free.
Pairing and Serving Ideas
This salad shines as a light main on its own, but it also plays well beside grilled chicken, lamb kebabs, or a piece of seared fish. I've served it at picnics and backyard dinners, and it never feels out of place because it works at any temperature and doesn't wilt or get soggy. The colors alone make the table feel more alive, and people always seem to take a little more than they planned.
- Serve it warm right after tossing for the fullest flavor, or let it come to room temperature for a more relaxed meal.
- Pack it in a container for lunch the next day, and it travels beautifully without needing reheating.
- Double the dressing recipe and keep extra in a jar, it's fantastic drizzled over greens or roasted potatoes later in the week.
Save This salad has taught me that the simplest meals often become the ones we return to most. I hope it brings a little brightness to your table, whether you're cooking for a crowd or just for yourself on a quiet weeknight.
Recipe FAQ
- → Can I prepare this dish in advance?
Yes, this salad keeps well refrigerated for up to 2 days. Prepare the components separately and assemble just before serving to maintain freshness and texture. Add feta and nuts at the end for best results.
- → How do I make this vegan?
Simply omit the feta cheese or substitute with a plant-based alternative. The salad is naturally vegan-friendly with the vegetables, couscous, and lemon dressing. All other components work perfectly for a vegan version.
- → What vegetables can I substitute?
Feel free to swap vegetables based on preference and season. Eggplant, asparagus, broccoli, carrots, or fennel work wonderfully. Maintain similar cooking times by cutting pieces uniformly.
- → How can I add more protein to this dish?
Consider adding chickpeas, white beans, grilled halloumi, grilled chicken, or fish. These additions complement the Mediterranean flavors while making it a more substantial main course.
- → Is this salad gluten-free?
Couscous contains gluten. For a gluten-free version, substitute with quinoa, millet, or a gluten-free grain blend. Verify that your vegetable broth is also gluten-free if sensitive to cross-contamination.
- → What dressing alternatives work with this salad?
The lemon dressing is ideal, but you can also try balsamic vinaigrette, tahini-lemon dressing, or a simple herb vinaigrette. The bright citrus complements roasted vegetables best.