Roasted Veggie Couscous Salad (Printer-Friendly)

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

# What You'll 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

# Step-by-Step Guide:

01 - Preheat oven to 425 degrees Fahrenheit. 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 prepared baking sheet and roast for 20 to 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 rest 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 until well combined.
05 - In a large bowl, combine couscous, roasted vegetables, parsley, and mint. Pour dressing over the mixture and toss thoroughly to coat evenly.
06 - Top with crumbled feta and toasted nuts immediately before serving. Present warm or at room temperature.

# Expert Tips:

01 -
  • The roasted vegetables develop a caramelized sweetness that makes even picky eaters ask for more.
  • 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 main or chilled as a make-ahead side that actually improves overnight.
  • The lemon dressing is so good you'll want to double it and keep extra in the fridge for everything else.
02 -
  • Don't skip stirring the vegetables halfway through roasting or you'll end up with some pieces burnt and others still pale.
  • Let the couscous sit covered without peeking or stirring, otherwise it won't absorb the liquid evenly and you'll get a gummy texture.
  • Add the feta and nuts at the very end so the cheese doesn't melt into the warm vegetables and the nuts stay crisp.
03 -
  • Toast the pine nuts or almonds in a dry skillet over medium heat, watching them closely because they go from golden to burnt in seconds.
  • If your couscous turns out clumpy, drizzle a little olive oil over it and fluff again with a fork to separate the grains.
  • Roast the vegetables on the top rack of the oven for even more caramelization and color.
  • Use the finest holes on your grater for the lemon zest so you get the fragrant oils without the bitter white pith.
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