Roasted Veggie Couscous Salad (Printable Version)

A vibrant salad featuring roasted vegetables and fluffy couscous tossed in zesty lemon dressing. Light, colorful, and naturally vegetarian.

# 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 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

→ 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 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 olive oil, Dijon mustard, 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 thoroughly to coat evenly.
06 - Top with crumbled feta and toasted nuts immediately before serving. Serve warm or at room temperature.

# Expert Advice:

01 -
  • Everything roasts on one sheet while the couscous cooks itself, so you're barely juggling anything.
  • The vegetables get these caramelized edges that make even skeptical eaters go back for seconds.
  • It tastes just as good cold from the fridge the next day, which means easy lunches.
  • You can swap in whatever vegetables are actually fresh at your market without ruining a thing.
02 -
  • Don't crowd the vegetables on the baking sheet or they'll steam instead of roast, and you'll miss out on those caramelized edges.
  • Let the couscous sit covered for the full five minutes without peeking, otherwise it won't absorb all the liquid and you'll end up with crunchy bits.
  • Dress the salad while the vegetables are still warm so the couscous drinks up the lemon dressing and the flavors meld together.
03 -
  • Roast the vegetables on the top rack of your oven for deeper caramelization and more color.
  • Use a microplane to zest the lemon directly over the dressing bowl so you capture all the fragrant oils.
  • Toast your nuts in a dry skillet over medium heat, shaking the pan often, until they smell nutty and turn golden.
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