Roasted Veggie Couscous Salad (Print version)

A vibrant couscous salad featuring roasted vegetables tossed in zesty lemon dressing—perfect as a light main or colorful side.

# 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 Elements

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 extra-virgin olive oil, Dijon mustard, minced garlic, honey or maple syrup, salt, and pepper.
05 - In a large bowl, combine couscous, roasted vegetables, parsley, and mint. Pour dressing over and toss to coat evenly.
06 - Top with crumbled feta cheese and toasted nuts just before serving. Serve warm or at room temperature.

# Expert Tips:

01 -
  • It transforms everyday vegetables into something you actually crave, not just tolerate.
  • The lemon dressing is bright enough to wake up your taste buds without overpowering anything.
  • You can serve it warm right after roasting or cold the next day and it tastes wonderful either way.
  • It comes together in less than an hour with zero fussy techniques or hard to find ingredients.
02 -
  • Do not skip stirring the vegetables halfway through roasting or the bottoms will scorch while the tops stay pale and sad.
  • Let the couscous sit covered for the full five minutes or it will be crunchy and unpleasant instead of tender.
  • Add the feta and nuts at the very end because if you toss them in while everything is hot, the cheese melts into a gluey mess and the nuts lose their crunch.
03 -
  • Roast the vegetables on the top rack of your oven so they get more direct heat and caramelize faster.
  • Make the dressing while the vegetables are roasting so everything is ready to toss together while the couscous is still warm.
  • If you are making this ahead, keep the dressing separate and toss it in just before serving so the couscous does not get soggy.
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