Roasted Veggie Couscous Salad (Printable Version)

Vibrant Mediterranean couscous with roasted vegetables, lemon dressing, feta, and fresh herbs. Vegetarian, easy, and ready in 40 minutes.

# What You 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 (optional)
21 - 1/3 cup crumbled feta cheese or plant-based alternative
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 pepper. Spread evenly on prepared baking sheet and roast for 20-25 minutes, stirring halfway through, until vegetables are 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 a lid, and let stand for 5 minutes. Fluff with a fork to separate grains.
04 - In a small bowl, whisk together lemon juice, lemon zest, 1/4 cup extra-virgin olive oil, Dijon mustard, minced garlic, honey or maple syrup, and salt and pepper to taste until emulsified.
05 - In a large bowl, combine prepared couscous, roasted vegetables, chopped parsley, and mint. Pour dressing over mixture and toss thoroughly to coat evenly.
06 - Top with crumbled feta cheese and toasted nuts immediately before serving. Serve warm or at room temperature.

# Expert Advice:

01 -
  • The roasted vegetables bring a sweet, caramelized depth that makes even the pickiest eaters ask for seconds.
  • It comes together in under an hour and tastes just as good at room temperature, so you can make it ahead without stress.
  • The lemon dressing is tangy and bright enough to wake up every bite without overpowering the vegetables.
  • You can serve it as a main or a side, and it adapts easily to whatever herbs or cheese you have on hand.
02 -
  • Don't skip the parchment paper, the vegetables will stick and char unevenly without it, and cleanup becomes a nightmare.
  • Let the couscous rest covered for the full 5 minutes, lifting the lid early releases steam and leaves you with clumpy, undercooked grains.
  • Dress the salad while the vegetables are still warm so the couscous absorbs some of the dressing and the flavors meld beautifully.
03 -
  • Toast your pine nuts or almonds in a dry skillet over medium heat, watching them closely because they go from golden to burnt in seconds.
  • If your couscous clumps after cooking, drizzle a little olive oil over it and fluff again with a fork to separate the grains.
  • Zest the lemon before juicing it, it's easier and you won't lose any of those fragrant oils stuck to the peel.
Go Back