Roasted Veggie Couscous Salad (Print Version)

Roasted vegetables and fluffy couscous tossed in zesty lemon dressing with fresh herbs and feta cheese.

# 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
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 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 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 emulsified.
05 - In a large bowl, combine couscous, roasted vegetables, parsley, and mint. Pour dressing over and toss to coat evenly.
06 - Top with crumbled feta cheese and toasted nuts just before serving. Serve warm or at room temperature.

# Expert Suggestions:

01 -
  • It tastes just as good at room temperature, so you can make it ahead without worrying about reheating.
  • The roasted vegetables get these sweet, caramelized edges that transform the whole dish.
  • You can serve it as a main or a side, and it works for both casual weeknights and gatherings.
  • The lemon dressing is bright enough to wake up your taste buds without overpowering anything.
02 -
  • Don't skip the parchment paper, because the tomatoes can stick and burn on a bare pan, leaving you with a mess and bitter bits.
  • Let the couscous sit covered for the full five minutes without peeking, or it won't absorb the broth properly and will turn out crunchy.
  • Add the feta and nuts at the very end, not while the salad is still hot, or the cheese will melt and the nuts will lose their crunch.
03 -
  • Toast the nuts in a dry skillet over medium heat for a few minutes until fragrant, watching them closely so they don't burn.
  • If your couscous clumps together after cooking, drizzle a tiny bit of olive oil over it and fluff it again with a fork to separate the grains.
  • Taste the dressing before adding it to the salad and adjust the lemon, salt, or honey to your liking, since lemons vary in acidity.
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