Roasted Veggie Couscous Salad

My neighbor showed up one evening with a bowl of this salad still warm from her oven, and I ate it standing at the counter with a fork she handed me through the door. The roasted vegetables were sweet and jammy, the couscous light and lemony, and I remember thinking how something so simple could taste this alive. She scribbled the rough idea on a scrap of paper, no measurements, just a list of what she tossed together. I've been making my own version ever since, tweaking the dressing and adding whatever herbs are thriving on my windowsill.

I made this for a potluck once and watched three people go back for seconds before the main course even arrived. Someone asked if I catered on the side, which made me laugh because I had been rushing and nearly forgot the feta in the fridge. The colors alone make it look like you spent way more effort than you actually did. It is one of those dishes that makes you look competent without requiring you to be a kitchen wizard.

Ingredients

• Zucchini: Dice it into even pieces so it roasts at the same rate as everything else, and do not worry if the edges get a little charred because that is where the flavor hides.
• Red and yellow bell peppers: The sweetness intensifies in the oven, and using both colors makes the salad look like a celebration instead of an afterthought.
• Red onion: Cut it into wedges instead of thin slices so it holds its shape and caramelizes beautifully without turning to mush.
• Cherry tomatoes: Halve them so they release some juice and mingle with the olive oil to create a light, savory glaze on the pan.
• Olive oil: Use a decent one for roasting and save your fanciest bottle for the dressing where you will actually taste it.
• Couscous: It cooks in five minutes with nothing but boiling broth and a lid, which feels like magic when you are in a hurry.
• Vegetable broth: This adds a subtle depth that plain water cannot match, and it is worth keeping a carton in the pantry for moments like this.
• Lemon juice and zest: The zest is not optional because it brings a floral brightness that juice alone cannot deliver.
• Dijon mustard: A small spoonful emulsifies the dressing and adds a gentle sharpness that balances the honey.
• Garlic: Mince it as finely as you can so it disappears into the dressing instead of hitting you in loud, raw bursts.
• Honey or maple syrup: Just enough to round out the acidity without making the dressing taste sweet.
• Fresh parsley and mint: Chop them right before tossing so they stay bright and fragrant instead of wilting into sad little bits.
• Feta cheese: Crumble it over the top at the last second so it stays creamy and does not dissolve into the warm couscous.
• Toasted pine nuts or slivered almonds: These add a buttery crunch that makes every bite feel a little more special.

Instructions

Preheat and prep your pan:

Set your oven to 425 degrees and line a baking sheet with parchment so cleanup is as easy as crumpling paper. This high heat is what gives the vegetables their caramelized edges.

Toss and roast the vegetables:

Spread the zucchini, peppers, onion, and tomatoes on the sheet, drizzle with olive oil, season with salt and pepper, then roast for 20 to 25 minutes, stirring halfway so everything browns evenly. You want them tender with some charred spots, not steamed and pale.

Cook the couscous:

Bring the vegetable broth to a boil, stir in the couscous, olive oil, and salt, then pull it off the heat, cover it, and let it sit for five minutes. Fluff it with a fork to separate the grains so they stay light and fluffy.

Make the lemon dressing:

Whisk together the lemon juice, zest, olive oil, Dijon, garlic, honey, salt, and pepper in a small bowl until it looks smooth and glossy. Taste it and adjust if it needs more brightness or sweetness.

Combine everything:

Toss the couscous, roasted vegetables, parsley, and mint in a large bowl, then pour the dressing over and mix until every grain is coated. The warm vegetables will soak up the dressing beautifully.

Finish and serve:

Scatter the feta and toasted nuts over the top just before serving so they stay distinct and do not get lost in the mix. Serve it warm or let it cool to room temperature, either way works.

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I brought this to a picnic last summer and set it on a blanket under a tree, and by the time I came back from throwing a frisbee, the bowl was empty except for a few stray pine nuts. Someone had left a note on a napkin that said recipe please, and I felt ridiculously proud. It is the kind of dish that makes people think you are generous and capable, even if you were just trying to use up vegetables before they went soft.

How to Make It Your Own

I have added chickpeas when I needed more protein, swapped in whatever herbs were not wilting in my crisper drawer, and once used pearl couscous because that is what I had. You can roast eggplant or cauliflower instead of zucchini, use lime instead of lemon, or toss in dried cranberries if you want a hint of sweetness. The formula is forgiving enough that you can treat it like a template and fill in the blanks with what you have on hand.

Serving and Storing

This salad is one of those rare dishes that tastes just as good cold from the fridge the next day, which makes it perfect for meal prep or packed lunches. I have eaten it straight from the container standing in front of the open refrigerator more times than I care to admit. If you are serving it to guests, let it sit at room temperature for about 20 minutes before putting it on the table so the flavors open up. It keeps well for up to two days, though the herbs will darken a bit and the feta will soften into the couscous.

What to Serve Alongside

I have served this as a main dish with crusty bread and called it dinner, and I have also put it next to grilled chicken or salmon when I needed something more substantial. It works beautifully alongside roasted lamb, tucked into pita with hummus, or next to a simple green salad if you are feeding a crowd. The bright, lemony flavors make it a natural partner for anything rich or smoky.

• Grilled halloumi or chicken skewers for extra protein.
• A simple arugula salad dressed with olive oil and a squeeze of lemon.
• Warm pita or flatbread to scoop up every last grain.

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This salad has become my answer to what do I bring when I want to show up with something that feels thoughtful but does not require me to panic in the kitchen. It is colorful, bright, and makes people happy, which is really all you can ask from a bowl of vegetables and grain.

Recipe Q&A

→ Can I prepare this salad ahead of time?

Yes, this salad stores well in the refrigerator for up to 2 days. Prepare the roasted vegetables and couscous ahead, but add the dressing just before serving to maintain the best texture. Toppings like feta and nuts are best added fresh.

→ How do I make this salad vegan?

Simply omit the feta cheese or substitute it with a plant-based alternative. The salad is naturally vegan-friendly with all the roasted vegetables, couscous, and lemon dressing. Ensure your vegetable broth is vegan-certified if that's a concern.

→ What vegetables can I substitute?

Feel free to swap vegetables based on preference or availability. Eggplant, fennel, cauliflower, and asparagus roast beautifully and work well in this salad. Adjust roasting time as needed depending on vegetable thickness and density.

→ How do I add more protein to this dish?

Boost protein by adding chickpeas, grilled chicken, or pan-seared halloumi. You can also serve it alongside grilled fish or shrimp for a complete meal. Each addition complements the Mediterranean flavors beautifully.

→ Can I use a different grain instead of couscous?

Absolutely. Quinoa, farro, or bulgur are excellent alternatives with similar cooking times. Adjust liquid ratios slightly if needed—most grains follow a 1:1 ratio with broth. The lemon dressing works perfectly with any grain choice.

→ What's the best way to roast the vegetables evenly?

Cut vegetables into similarly-sized pieces so they cook at the same rate. Spread them in a single layer on the baking sheet without crowding. Stir halfway through roasting at 425°F for 20-25 minutes until edges are caramelized but vegetables remain slightly firm.