Roasted Veggie Couscous Salad (Printable)

A vibrant Mediterranean salad with roasted vegetables, fluffy couscous, and zesty lemon dressing. Vegetarian and serves four.

# What You'll 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
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
21 - 1/3 cup crumbled feta cheese
22 - 2 tablespoons toasted pine nuts or slivered almonds

# How To Make It:

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 baking sheet and roast for 20-25 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, 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 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 -
  • It looks impressive but comes together with minimal effort, mostly hands off while the oven does the work.
  • The lemon dressing brightens everything and makes the whole dish taste alive and fresh.
  • You can serve it warm, cold, or somewhere in between, and it still tastes fantastic.
  • It works as a full meal or a side, and leftovers actually get better as the flavors marry overnight.
02 -
  • Do not overcrowd the baking sheet or the vegetables will steam instead of roast, losing that caramelized edge you are after.
  • Fluff the couscous immediately after it sits, or it will clump and turn gummy as it cools.
  • Add the dressing while the vegetables are still warm so the couscous soaks up the flavors instead of just sitting on the surface.
03 -
  • Toast your nuts in a dry skillet over medium heat for three to four minutes, shaking often, until fragrant and golden.
  • If you do not have fresh mint, a pinch of dried oregano or a handful of arugula stirred in at the end adds a nice peppery note.
  • For a vegan version, skip the feta or use a plant based alternative, and swap honey for maple syrup in the dressing.
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