Save to Pinterest My neighbor showed up one July evening with a tray of this salad, still warm from her kitchen, and I ate it standing at the counter with a fork I grabbed from the drawer. The vegetables were sweet and charred in all the right places, the couscous soaked up every bit of that lemony dressing, and the feta added just enough salt to make me go back for another bite. I asked for the recipe on the spot, scribbled it on the back of an envelope, and have been making it ever since. It is one of those dishes that tastes like effort but comes together faster than you expect, and it works whether you are feeding a crowd or just yourself on a Tuesday night.
I brought this to a potluck once and watched people go back for seconds before touching the other dishes. Someone asked if I had catered it, which made me laugh because I had thrown it together that morning in my pajamas. The key was roasting the vegetables until they were actually done, not just soft, so they had that sweet, slightly crispy edge that makes all the difference. I have learned that when in doubt, let things stay in the oven a few minutes longer than you think they need.
Ingredients
- Zucchini: Dice it into even pieces so it roasts at the same rate as the peppers, and do not worry if it gets a little browned.
- Red and yellow bell peppers: The sweetness intensifies in the oven, and using both colors makes the salad look like something from a magazine.
- Red onion: Cut into wedges instead of chopping so they hold their shape and get caramelized without turning mushy.
- Cherry tomatoes: Halve them so they release their juices and mix into the couscous, adding bursts of acidity.
- Olive oil (for roasting): Use enough to coat everything lightly, this is what helps the vegetables caramelize instead of steam.
- Couscous: It cooks in five minutes and fluffs up beautifully if you let it sit covered without peeking.
- Vegetable broth: Swap for water if you need to, but broth adds a depth that makes the couscous taste intentional.
- Lemon juice and zest: Both are essential, the zest brings fragrance and the juice gives the dressing its backbone.
- Dijon mustard: A small spoonful emulsifies the dressing and adds a subtle tang without tasting like mustard.
- Garlic: Mince it finely so it blends into the dressing instead of sitting in sharp little chunks.
- Honey or maple syrup: Just a touch balances the acidity and rounds out the flavors.
- Fresh parsley: Chop it roughly and toss it in at the end for color and a clean, herby finish.
- Fresh mint: Optional but worth it if you have it, it makes the whole dish taste brighter and more awake.
- Feta cheese: Crumble it on top just before serving so it stays creamy and does not get lost in the mix.
- Toasted pine nuts or almonds: A handful adds crunch and a nutty richness that makes every bite more interesting.
Instructions
- Get the oven ready:
- Preheat to 425 degrees F and line a baking sheet with parchment paper so nothing sticks and cleanup is easier. This high heat is what gives the vegetables their caramelized edges.
- Prepare the vegetables:
- Toss the zucchini, bell peppers, red onion, and cherry tomatoes with olive oil, salt, and pepper in a large bowl until everything is evenly coated. Spread them in a single layer on the baking sheet, making sure they are not crowded, and roast for 20 to 25 minutes, stirring halfway through so they brown evenly.
- Cook the couscous:
- Bring the vegetable broth to a boil in a medium saucepan, then stir in the couscous, olive oil, and salt. Remove from heat immediately, cover with a lid, and let it sit undisturbed for five minutes before fluffing with a fork.
- Make the lemon dressing:
- Whisk together the lemon juice, zest, olive oil, Dijon mustard, minced garlic, honey or maple syrup, and a pinch of salt and pepper in a small bowl until smooth and emulsified. Taste it and adjust the salt or lemon if needed.
- Combine everything:
- Transfer the couscous to a large bowl, add the roasted vegetables, parsley, and mint if using, then pour the dressing over the top. Toss gently with a spoon or your hands until everything is coated and the colors are mixed through.
- Finish and serve:
- Sprinkle the crumbled feta and toasted nuts over the top just before serving. Serve it warm, at room temperature, or cold from the fridge the next day.
Save to Pinterest The first time I made this for myself on a quiet Sunday, I realized how satisfying it is to eat something that looks this vibrant and tastes this clean. I sat outside with a bowl on my lap and felt like I had done something good for myself without making it complicated. It is the kind of dish that reminds you cooking does not have to be stressful to be worth it.
Making It Your Own
This salad is built to adapt. I have added canned chickpeas straight from the pantry when I needed more protein, and I have stirred in cubes of grilled halloumi when I wanted something richer. If you do not have mint, leave it out. If you hate feta, skip it or use goat cheese. The base is forgiving, and the dressing works with almost anything you throw at it.
Storing and Serving
This salad keeps well in the fridge for up to two days, though the vegetables will soften slightly and the couscous will absorb more dressing as it sits. I actually like it cold the next day, eaten straight from the container with a fork while standing at the counter. If you are serving it to guests, let it come to room temperature first so the flavors open up, and add the feta and nuts right before you bring it to the table so they stay fresh.
What to Serve It With
I have served this as a main dish for lunch more times than I can count, but it also works beautifully as a side next to grilled chicken, lamb chops, or a piece of roasted fish. It holds up well at picnics and potlucks because it does not wilt or get soggy, and it looks impressive without requiring you to do anything fancy. If you want to make it heartier, add a scoop of hummus on the side or serve it with warm pita bread.
- Grill some chicken thighs and slice them over the top for a complete meal.
- Pair it with a simple green salad dressed with olive oil and lemon to keep things light.
- Serve it alongside roasted salmon or grilled shrimp for a Mediterranean style dinner.
Save to Pinterest This salad has earned a spot in my regular rotation because it delivers flavor and color without demanding much from me. I hope it becomes one of those recipes you turn to when you want something satisfying that does not require a lot of fuss.
Frequently Asked Questions
- → Can I prepare this salad ahead of time?
Yes, you can roast the vegetables and prepare the couscous several hours ahead. Store them separately in airtight containers. Add the dressing and fresh herbs just before serving to maintain texture and prevent sogginess. Leftovers keep well refrigerated for up to 2 days.
- → What vegetables work best for roasting?
Bell peppers, zucchini, cherry tomatoes, red onion, and eggplant all roast beautifully. Cut everything to similar sizes for even cooking. You can also add asparagus, broccoli, or mushrooms. Aim for vegetables that caramelize nicely at 425°F.
- → How do I make this vegan?
Simply omit the feta cheese or substitute it with a plant-based alternative like cashew cream or vegan cheese. Ensure your couscous and vegetable broth are certified vegan. All other ingredients are naturally plant-based, making this easily adaptable.
- → Can I use regular couscous instead of other grains?
Absolutely. Couscous is quick-cooking and absorbs flavors well. For variety, you can substitute with bulgur wheat, quinoa, or farro. Adjust cooking times according to package directions. The salad works beautifully with any grain you prefer.
- → What's the best way to store and reheat leftovers?
Store in an airtight container in the refrigerator for up to 2 days. The salad is equally delicious served at room temperature or chilled. If reheating, warm gently in a skillet over low heat or enjoy it cold straight from the fridge.
- → How can I add more protein to this dish?
Add chickpeas or white beans for plant-based protein. You can also top with grilled chicken, baked tofu, or pan-seared halloumi. Nuts and seeds like pine nuts, almonds, or sunflower seeds also boost protein content and add satisfying crunch.