Roasted Veggie Couscous Salad (Print Version)

A vibrant couscous salad with roasted vegetables and zesty lemon dressing. Perfect as a light main or colorful side.

# Components:

→ 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 and Finish

19 - 1/4 cup fresh parsley, chopped
20 - 2 tablespoons fresh mint, chopped (optional)
21 - 1/3 cup crumbled feta cheese (omit for vegan)
22 - 2 tablespoons toasted pine nuts or slivered almonds (optional)

# Method:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper. Toss diced zucchini, bell peppers, red onion wedges, and halved cherry tomatoes with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper until evenly coated.
02 - Spread seasoned vegetables in single layer on prepared baking sheet. Roast for 20-25 minutes, stirring halfway through cooking time, until tender and lightly caramelized.
03 - While vegetables roast, bring 1 cup vegetable broth to a boil in a medium saucepan. Stir in 1 cup couscous, 1 tablespoon olive oil, and 1/4 teaspoon salt. Remove from heat, cover with lid, and let sit undisturbed for 5 minutes. Fluff with a fork to separate grains.
04 - In a small bowl, combine 1/4 cup extra-virgin olive oil, lemon juice, lemon zest, 1 teaspoon Dijon mustard, minced garlic, 1/2 teaspoon honey or maple syrup, salt, and pepper. Whisk vigorously until emulsified.
05 - Transfer fluffed couscous to a large mixing bowl. Add roasted vegetables, fresh parsley, and mint. Pour dressing over mixture and toss thoroughly until all components are evenly coated and combined.
06 - Top salad with crumbled feta cheese and toasted nuts immediately before serving. Serve warm or at room temperature as desired.

# Expert Advice:

01 -
  • The roasted veggies bring a smoky sweetness that makes every bite feel special without any fancy ingredients.
  • It comes together in under an hour but tastes like you spent all afternoon in the kitchen.
  • You can serve it warm as a cozy dinner or cold the next day for lunch, and it somehow gets even better overnight.
  • The lemon dressing is bright enough to wake up your taste buds but doesn't overpower the natural flavors of the vegetables.
02 -
  • Don't overcrowd the baking sheet or the vegetables will steam instead of roast, and you'll miss out on those sweet caramelized bits.
  • Let the couscous sit covered for the full five minutes without peeking, or it won't fluff properly and you'll end up with clumps.
  • Dress the salad while the vegetables are still slightly warm so the couscous absorbs the dressing better and everything melds together.
  • If you're making this ahead, hold off on adding the feta and nuts until just before serving so they don't get soggy.
03 -
  • Toast your pine nuts or almonds in a dry skillet over medium heat for just two to three minutes, watching them closely because they burn fast.
  • Use a microplane to zest the lemon directly over the dressing bowl so you catch all the fragrant oils that spray out.
  • If you want a vegan version, swap the feta for diced avocado or a handful of kalamata olives for that creamy, salty punch.
  • Let the garlic sit in the lemon juice for a few minutes before whisking in the oil, and it'll mellow out and lose any harsh bite.
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