Roasted Veggie Couscous Salad (Printable)

A vibrant couscous salad featuring roasted vegetables tossed in zesty lemon dressing. Mediterranean-inspired, vegetarian, 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

→ Garnish

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 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, minced 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 Advice:

01 -
  • The roasted vegetables get caramelized edges that turn simple ingredients into something you actually crave.
  • It is flexible enough to serve warm as a main or cold the next day straight from the fridge.
  • The lemon dressing brightens everything without being fussy or requiring a dozen ingredients.
  • You can make it vegan, add protein, or keep it light depending on what your week looks like.
02 -
  • Do not skip stirring the vegetables halfway through roasting or the ones on the edges will burn while the center stays pale.
  • Let the couscous sit covered without lifting the lid, peeking releases steam and you will end up with clumpy grains.
  • Dress the salad while the couscous and vegetables are still slightly warm so the flavors soak in better.
03 -
  • Toast the pine nuts or almonds in a dry skillet for a few minutes until fragrant, it makes a bigger difference than you think.
  • If your couscous clumps after sitting, drizzle a little olive oil over it and fluff again with a fork before mixing in the vegetables.
  • Taste the dressing before you pour it over everything, you want it to be bold because the couscous and vegetables will mellow it out.
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