Save I threw this together on a Sunday afternoon when the farmers market had left me with more vegetables than I knew what to do with. The oven was already warm from something else, and I figured roasting was easier than thinking. What came out was this golden, fragrant pile of couscous and caramelized vegetables that I ate straight from the bowl, standing at the counter. It became my answer to every potluck invitation after that.
I brought this to a backyard dinner once, worried it would seem too simple next to all the grilled meats and fancy dips. Instead, people kept coming back for seconds, scraping the bowl clean. One friend texted me the next day asking for the recipe, saying she dreamed about the roasted peppers. That is when I realized simple food, done right, does not need to apologize for anything.
Ingredients
- Zucchini: Dice it evenly so it roasts at the same rate as the peppers, and do not worry if the edges get a little charred, that is where the flavor hides.
- Red and yellow bell peppers: Use both colors for visual pop and a sweeter, more complex taste than just one variety.
- Red onion: Cut into wedges, not thin slices, so they soften and caramelize without disappearing into mush.
- Cherry tomatoes: Halve them so their juices release and mingle with the olive oil, creating little pockets of concentrated sweetness.
- Couscous: It cooks in five minutes off heat, making it the easiest grain to work with when you are juggling multiple tasks.
- Vegetable broth: Adds a subtle savory depth that plain water cannot match, but water works fine if that is what you have.
- Lemon juice and zest: The zest is not optional, it carries the oils that make the dressing sing and wake up every bite.
- Dijon mustard: Emulsifies the dressing and adds a quiet sharpness that balances the honey.
- Fresh parsley and mint: Chop them just before tossing so they stay bright and fragrant, mint is optional but highly recommended.
- Feta cheese: Crumble it on top at the last second so it stays creamy and does not get lost in the salad.
- Toasted pine nuts or almonds: A quick toast in a dry pan adds crunch and a nutty richness that makes the dish feel complete.
Instructions
- Get the oven ready:
- Preheat to 425 degrees F and line a baking sheet with parchment to prevent sticking and make cleanup easier. A hot oven is key for caramelization, not steaming.
- Roast the vegetables:
- Toss zucchini, bell peppers, red onion, and cherry tomatoes with olive oil, salt, and pepper, then spread them out in a single layer. Roast for 20 to 25 minutes, stirring halfway through, until the edges are golden and the tomatoes have collapsed into jammy sweetness.
- Cook the couscous:
- Bring vegetable broth to a boil, stir in couscous, olive oil, and salt, then cover and remove from heat. Let it sit undisturbed for five minutes, then fluff with a fork to keep the grains light and separate.
- Make the dressing:
- Whisk together lemon juice, zest, olive oil, Dijon mustard, minced garlic, honey, salt, and pepper in a small bowl. Taste and adjust, the dressing should be bright and balanced, neither too sharp nor too sweet.
- Combine everything:
- In a large bowl, toss the couscous with the roasted vegetables, parsley, and mint, then pour the dressing over and mix gently until everything is coated. The warmth of the vegetables will help the couscous absorb the dressing.
- Finish and serve:
- Top with crumbled feta and toasted nuts just before serving so they stay textured and do not get soggy. Serve warm or at room temperature, depending on your mood.
Save One evening, I served this to a friend who claimed she did not like couscous. She ate two bowls and admitted it was the roasted vegetables and lemon that changed her mind. Sometimes all it takes is the right combination to turn a skeptic into a believer, and that is what this salad does every time.
Make It Your Own
This recipe is endlessly flexible, so do not feel locked in. Swap the zucchini for eggplant, add chickpeas for protein, or toss in some grilled halloumi if you want something heartier. I have made it with roasted cauliflower and it was just as good. The base recipe is a starting point, not a rulebook.
Serving Suggestions
I love this as a light lunch on its own, but it also shines alongside grilled chicken, lamb kebabs, or a piece of seared fish. It works hot from the oven or cold from the fridge the next day. I have even eaten it for breakfast with a fried egg on top, and it felt like the right decision.
Storage and Leftovers
Leftovers keep well in the fridge for up to two days, and the flavors actually deepen as they sit. If the couscous absorbs too much dressing, refresh it with a squeeze of lemon and a drizzle of olive oil before serving. I prefer to store the feta and nuts separately and add them fresh when I reheat or serve again.
- Store in an airtight container in the fridge and bring to room temperature before serving for the best flavor.
- Add fresh herbs just before eating leftovers to brighten them up again.
- If reheating, do it gently in the microwave or a low oven so the vegetables do not turn mushy.
Save This salad has saved me more times than I can count, from last minute dinners to meal prep Sundays. It is proof that a little effort and good ingredients can turn something simple into something you actually look forward to eating.
Recipe FAQs
- → Can I prepare this salad ahead of time?
Yes, you can prepare the components separately and assemble just before serving. Store roasted vegetables and couscous in separate containers for up to 2 days. Keep the dressing separate and add it when ready to serve to maintain the best texture.
- → What vegetables can I substitute in this salad?
Feel free to swap in your favorite roastable vegetables like eggplant, asparagus, mushrooms, or broccoli. Root vegetables like carrots and sweet potato also work well—just adjust roasting time as needed based on thickness.
- → How do I make this salad vegan?
Simply omit the feta cheese or replace it with a plant-based alternative. The nuts already provide great texture and richness. Consider adding chickpeas or white beans for additional protein to make it more substantial.
- → Can I use a different grain instead of couscous?
Absolutely. Quinoa, bulgur wheat, or farro work wonderfully as substitutes. Adjust cooking times according to package directions. The versatile salad pairs well with any light, fluffy grain you prefer.
- → What proteins pair well with this salad?
Grilled chicken, pan-seared fish, or halloumi cheese complement this salad beautifully. For vegetarian options, add chickpeas, white beans, or lentils directly into the salad for extra substance and nutrition.