Roasted Veggie Couscous Salad

My neighbor showed up one Sunday with a bowl of this salad still warm from her oven, and I couldn't stop eating it straight from the container while standing in my kitchen. The roasted vegetables had this sweet, caramelized edge that made the fluffy couscous feel like more than just a grain. I asked for the recipe immediately, and she laughed because she'd been making it for years without writing anything down. That afternoon, we reconstructed it together in my kitchen, and I've been hooked ever since.

I started bringing this to potlucks after a friend admitted she was tired of the same pasta salads showing up everywhere. The first time I set it down on the table, people circled it like they weren't sure what it was, but within ten minutes the bowl was empty. Someone asked if I'd catered it, which made me laugh because I'd tossed it together that morning in my pajamas. Now it's the dish people specifically request when they know I'm coming to dinner.

Ingredients

• Zucchini: Dice it into even pieces so it roasts uniformly, and don't worry if the edges get a little charred because that's where the flavor lives.
• Red and yellow bell peppers: Using both colors makes the salad look like a celebration on a plate, and their sweetness deepens beautifully in the oven.
• Red onion: Cut into wedges instead of chopping so they hold their shape and add a mild, jammy sweetness after roasting.
• Cherry tomatoes: Halve them so they release their juices and mingle with the other vegetables, creating little pockets of tangy flavor.
• Olive oil for roasting: Don't skimp here because it helps everything caramelize and prevents sticking, plus it carries all the seasonings evenly.
• Couscous: This tiny pasta (yes, pasta) fluffs up in five minutes and soaks up the dressing like a sponge, making every forkful satisfying.
• Vegetable broth: Using broth instead of water gives the couscous a subtle savory backbone that plain water just can't deliver.
• Lemon juice and zest: The zest is non-negotiable because it adds a floral brightness that juice alone won't give you.
• Dijon mustard: Just a teaspoon emulsifies the dressing and adds a gentle tang that ties everything together.
• Garlic clove: Mince it finely so it distributes evenly, and if you're nervous about raw garlic, let it sit in the lemon juice for a few minutes to mellow.
• Honey or maple syrup: A small drizzle balances the acidity and makes the dressing taste rounded instead of sharp.
• Fresh parsley and mint: Chopped herbs at the end make the salad taste alive, and the mint is optional but adds a surprising coolness.
• Feta cheese: Crumbled on top, it adds creamy saltiness, but if you skip it for a vegan version, the salad still stands strong.
• Toasted pine nuts or almonds: These add crunch and a nutty richness, and toasting them for just a few minutes makes all the difference.

Instructions

Get the oven ready:

Preheat to 425°F and line your baking sheet with parchment paper so cleanup is painless. A hot oven is key to getting those caramelized edges on the vegetables.

Prep and roast the vegetables:

Toss the zucchini, bell peppers, red onion, and cherry tomatoes with olive oil, salt, and pepper, then spread them in a single layer on the sheet. Roast for 20 to 25 minutes, stirring halfway through, until they're tender and starting to brown at the edges.

Cook the couscous:

Bring the vegetable broth to a boil, stir in the couscous, olive oil, and salt, then remove from heat and cover for five minutes. Fluff it with a fork and watch it transform into light, separate grains.

Make the lemon dressing:

Whisk together the lemon juice, zest, olive oil, Dijon mustard, minced garlic, honey, salt, and pepper until it's smooth and emulsified. Taste it and adjust the seasoning because this dressing does a lot of work in the final dish.

Combine everything:

In a large bowl, toss the couscous with the roasted vegetables, parsley, and mint if using, then pour the dressing over and mix until every grain is coated. The warmth of the vegetables will help the dressing soak in beautifully.

Finish and serve:

Sprinkle the feta and toasted nuts on top just before serving so they stay creamy and crunchy. Serve it warm, at room temperature, or even cold the next day when the flavors have had time to get cozy.

Save

One evening I made this for myself after a long week, intending to eat half and save the rest. I ended up on the couch with the entire bowl, a fork, and a glass of wine, and I didn't feel bad about it for a second. There's something about the way the warm vegetables and fluffy couscous come together that feels both nourishing and indulgent at the same time. It became my go-to for nights when I wanted to feel taken care of without ordering takeout.

Making It Your Own

This salad is forgiving and loves improvisation, so if you have eggplant or asparagus in the fridge, toss them in with the other vegetables. I've added chickpeas when I needed more protein, and I've also grilled halloumi and laid it on top for a heartier version. Some nights I skip the mint and add basil instead, and it tastes just as bright. The base recipe is solid, but it's flexible enough to handle whatever your kitchen has on hand.

Serving Suggestions

I love this salad as a main dish with a hunk of crusty bread on the side, but it also works beautifully alongside grilled chicken or fish. It's one of those rare dishes that feels complete on its own but also plays well with others. If you're feeding a crowd, double the recipe because people always come back for seconds. I've served it at summer barbecues and cozy fall dinners, and it fits in everywhere without feeling out of place.

Storage and Leftovers

Leftovers keep well in the fridge for up to two days, and honestly, the flavors get even better as they sit. The couscous soaks up more of the dressing, and the roasted vegetables settle into a deeper, richer taste. I've eaten it cold straight from the container for lunch, and it's just as satisfying as it was fresh. Just remember to let it come to room temperature before serving if you want the flavors to really shine.

• Store in an airtight container to keep the herbs from wilting and the couscous from drying out.
• Add the feta and nuts right before eating if you're meal prepping, so they stay fresh and crunchy.
• If the salad seems dry after refrigerating, drizzle a little extra olive oil and lemon juice over it before serving.

Save

This salad has become one of those recipes I make without thinking, the kind that feels like an old friend in my kitchen. I hope it finds a spot in your rotation too, because it's easy, generous, and always makes me feel like I've done something good for myself.

Recipe FAQ Section

→ Can I prepare this salad ahead of time?

Yes, this salad is excellent for meal prep. You can roast the vegetables and cook the couscous up to 2 days in advance. Store them separately in the refrigerator and assemble with the dressing just before serving to keep the couscous from becoming too soft.

→ How do I make this dish vegan?

Simply omit the feta cheese or substitute it with a plant-based alternative like cashew cream or vegan cheese. All other ingredients are naturally vegan, making it an easy adaptation for dietary preferences.

→ What vegetables can I substitute?

This salad is very flexible. Try eggplant, asparagus, sweet potato, broccoli, or mushrooms. Just ensure pieces are similar in size for even roasting and aim for about 4-5 cups total vegetables.

→ How do I add protein to this dish?

Stir in chickpeas or white beans for plant-based protein, or serve alongside grilled chicken, fish, or halloumi cheese. A simple Greek yogurt dollop also works well for added creaminess and protein.

→ Can I use a different grain instead of couscous?

Absolutely. Quinoa, bulgur, farro, or brown rice work beautifully. Adjust cooking times according to package directions. The lemon dressing complements any grain equally well.

→ What's the best way to reheat leftovers?

Since this salad is best served at room temperature, simply remove it from the refrigerator 15 minutes before serving. If you prefer it warm, gently heat it in a skillet over medium-low heat, adding a splash of vegetable broth if needed to restore moisture.