Pin This My neighbor showed up one evening with a Tupperware full of this salad, still warm from her kitchen. She'd made too much for a potluck and thought I might want some dinner. I ate it standing at the counter, fork in hand, surprised by how the sweet roasted peppers played against the bright lemon and salty feta. That was three years ago, and I've been making my own version ever since.
I brought this to a summer picnic once, worried it would seem too simple next to all the fancy dishes. By the time I looked up, the bowl was empty and two people were asking for the recipe. One woman told me she'd been trying to get her kids to eat zucchini for months. Apparently this salad did the trick.
Ingredients
- Zucchini: Dice it into chunks about the size of a walnut so they roast evenly without turning to mush.
- Red and yellow bell peppers: The sweetness intensifies in the oven, and using both colors makes the whole dish look like a celebration.
- Red onion: Cut into wedges instead of chopping so the layers soften and hold their shape with a gentle bite.
- Cherry tomatoes: Halve them so the cut sides caramelize and release their juices into the salad.
- Olive oil (for roasting): Don't be shy with it, the vegetables need enough to brown properly without sticking.
- Couscous: It cooks in five minutes flat and soaks up the dressing like a sponge, which is exactly what you want.
- Vegetable broth: Using broth instead of water gives the couscous a subtle depth that plain water just can't.
- Lemon juice and zest: The zest is where the perfume lives, so use both for a dressing that actually tastes bright.
- Dijon mustard: Just a teaspoon helps the dressing cling to everything instead of pooling at the bottom.
- Garlic: Mince it fine so it melts into the dressing rather than surprising anyone with a sharp bite.
- Honey or maple syrup: A half teaspoon balances the lemon without making anything taste sweet.
- Fresh parsley and mint: Chop them right before tossing so they smell like summer and stay vibrant green.
- Feta cheese: Crumble it yourself from a block, the pre-crumbled stuff is drier and doesn't have the same creamy contrast.
- Toasted pine nuts or almonds: A quick toast in a dry skillet brings out their flavor and adds a welcome crunch.
Instructions
- Get the oven ready:
- Preheat your oven to 425°F and line a baking sheet with parchment paper so cleanup is as easy as crumpling up the paper later.
- Prep and roast the vegetables:
- Toss the zucchini, bell peppers, onion wedges, and cherry tomatoes with olive oil, salt, and pepper, then spread them out in a single layer. Roast for 20 to 25 minutes, giving everything a stir halfway through so the edges get golden and slightly charred.
- Cook the couscous:
- While the vegetables roast, bring the vegetable broth to a boil, then stir in the couscous, olive oil, and salt. Cover the pot, pull it off the heat, and let it sit for five minutes before fluffing it with a fork.
- Make the lemon dressing:
- In a small bowl, whisk together the lemon juice, zest, olive oil, Dijon mustard, minced garlic, honey, and a pinch of salt and pepper until it emulsifies into a smooth, glossy dressing.
- Toss everything together:
- Combine the fluffy couscous, roasted vegetables, parsley, and mint in a large bowl, then pour the dressing over and toss gently so every grain and vegetable gets coated. Top with crumbled feta and toasted nuts right before serving.
Pin This The first time I made this for a dinner party, I plated it on a big white platter and scattered extra mint on top. My friend looked at it and said it reminded her of a trip to Morocco years ago. We spent the rest of the evening talking about travel and food, and the salad became a backdrop for something bigger than dinner.
Making It Your Own
I've added roasted eggplant when I had one sitting on the counter, and chickpeas when I wanted it to feel more like a full meal. A friend swaps in grilled halloumi for the feta, which makes it richer and a little more substantial. The bones of this recipe are flexible enough to hold whatever you're craving or whatever needs using up in your crisper drawer.
Serving and Storing
This salad works warm, at room temperature, or straight from the fridge, which makes it useful in a way most recipes aren't. I've served it as a side with grilled chicken, eaten it cold for lunch three days in a row, and brought it to potlucks where it sits on the table without needing to be reheated. If you're making it ahead, hold off on adding the feta and nuts until just before serving so they stay fresh and crunchy.
A Few Last Thoughts
If you're feeding someone who avoids dairy, just skip the feta or use a plant-based version that crumbles well. I've done it both ways and honestly, the salad holds up fine without it because the dressing and roasted vegetables do most of the heavy lifting. The nuts are optional too, but they add a textural contrast that makes each bite more interesting.
- Taste the dressing before you toss it in and adjust the lemon or honey to suit your mood.
- If your couscous looks dry after fluffing, drizzle in a little extra olive oil or broth.
- Leftovers keep for up to two days in the fridge, though the herbs may darken a bit.
Pin This This salad has become one of those recipes I return to when I need something easy but not boring, something that feels generous without asking too much of me. I hope it does the same for you.
Recipe FAQ
- → Can I prepare this salad ahead of time?
Yes, you can assemble the salad up to two days in advance and refrigerate it. However, it's best to add the feta and nuts just before serving to maintain their texture. The salad tastes delicious either warm or at room temperature.
- → What vegetables can I substitute in this dish?
Feel free to swap in seasonal vegetables like eggplant, asparagus, broccoli, or mushrooms. Adjust roasting time based on vegetable density—softer vegetables need less time than denser ones. Aim for tender, lightly caramelized results.
- → How do I make this vegan-friendly?
Simply omit the feta cheese or replace it with a plant-based alternative. The salad is naturally vegan without dairy—just ensure your vegetable broth is also plant-based. Nuts and herbs remain a great topping option.
- → Can I add protein to make it a complete meal?
Absolutely. Chickpeas, grilled tofu, or white beans blend seamlessly into the salad. Grilled chicken or flaked fish work wonderfully as toppings. Simply toss with the other ingredients or arrange on top for presentation.
- → What's the best way to store leftovers?
Store covered in the refrigerator for up to two days. Keep dressing separate if not already mixed through, as it may soften the couscous over time. Refresh with an extra squeeze of lemon juice before serving.
- → Can I use a different type of grain instead of couscous?
Yes, quinoa, bulgur, or farro work beautifully in this salad. Adjust cooking times according to each grain's package directions. Farro adds earthiness, while quinoa offers complete protein content for vegetarians.