Pin It My neighbor knocked on my door one summer evening holding a bag of vegetables from her garden, wondering if I had any ideas. I pulled out a box of couscous and started roasting everything in sight. The smell of caramelizing peppers and onions filled the apartment, and within an hour we were sitting on the balcony with forks, eating straight from the bowl. That spontaneous dinner became this salad.
I started making this for potlucks because it travels well and never fails to disappear first. One time I forgot the feta at home and someone still asked for the recipe, which taught me the vegetables really are the stars here. The way the cherry tomatoes burst and mingle with the couscous creates little pockets of tangy sweetness. I have watched people go back for thirds, and that never gets old.
Ingredients
- Zucchini: Dice it into even pieces so it roasts uniformly, and do not worry if the edges get a little charred, that is where the flavor hides.
- Red and yellow bell peppers: Using both colors makes the dish look like a sunset on a plate, and their natural sugars caramelize beautifully in the oven.
- Red onion: Cut into wedges instead of rings so they hold their shape and develop those sweet, jammy edges that balance the brightness of the lemon.
- Cherry tomatoes: Halve them so they release their juices and create a light sauce that coats the couscous as you toss everything together.
- Couscous: Use the regular kind, not pearl, and fluff it immediately after it steams to keep the grains separate and light.
- Vegetable broth: This adds a subtle savory note, but water works fine if that is what you have on hand.
- Lemon juice and zest: The zest is not optional, it brings a bright, aromatic punch that plain juice cannot match.
- Dijon mustard: Just a teaspoon emulsifies the dressing and adds a gentle tang that ties everything together.
- Garlic: Mince it finely so it blends into the dressing without overwhelming the delicate vegetables.
- Honey or maple syrup: A tiny bit balances the acidity and rounds out the flavors without making the salad taste sweet.
- Fresh parsley and mint: Chop them right before adding to keep the herbs vibrant and aromatic, mint is optional but adds a surprising coolness.
- Feta cheese: Crumble it over the top at the last minute so it stays creamy and does not get lost in the mix.
- Toasted pine nuts or almonds: A quick toast in a dry skillet adds crunch and a nutty richness that makes each bite more interesting.
Instructions
- Prep the oven and veggies:
- Preheat your oven to 425 degrees and line a baking sheet with parchment so nothing sticks. Toss the zucchini, bell peppers, onion wedges, and cherry tomatoes with olive oil, salt, and pepper until every piece is lightly coated.
- Roast until caramelized:
- Spread the vegetables in a single layer and roast for 20 to 25 minutes, stirring halfway through so they brown evenly. You want tender vegetables with golden edges and a few crispy bits.
- Steam the couscous:
- While the vegetables roast, bring vegetable broth to a boil, then stir in couscous, olive oil, and salt. Remove from heat, cover tightly, and let it sit for 5 minutes until all the liquid is absorbed, then fluff with a fork.
- Make the lemon dressing:
- Whisk together lemon juice, zest, olive oil, Dijon mustard, minced garlic, honey, salt, and pepper in a small bowl. Taste and adjust the balance, it should be bright and tangy with a hint of sweetness.
- Toss everything together:
- In a large bowl, combine the fluffy couscous, roasted vegetables, chopped parsley, and mint if using. Pour the dressing over and toss gently until everything is coated and the colors are evenly distributed.
- Finish and serve:
- Top with crumbled feta and toasted nuts just before serving so they stay fresh and crunchy. Serve warm, at room temperature, or chilled, it works every way.
Pin It I brought this salad to a family gathering once, and my uncle, who claims he does not like couscous, ate two servings and asked if I could teach him how to make it. We stood in my kitchen the following weekend, roasting vegetables and talking about nothing in particular. That is when I realized this recipe is not just about feeding people, it is about the conversations that happen while you are cooking and eating together.
Making It Your Own
You can swap in whatever vegetables you have, eggplant and cauliflower roast beautifully and add different textures. I have also stirred in chickpeas when I needed more protein, and grilled halloumi turns this into a heartier main dish. One friend added dried cranberries and it became a sweet and savory version that surprised everyone. Trust your instincts and use what makes you happy.
Serving Suggestions
This salad works warm as a cozy dinner or chilled as a picnic dish that does not wilt in the sun. I have served it alongside grilled chicken for a complete meal and also as a side with roasted fish. It pairs well with a crisp white wine or sparkling water with lemon. Leftovers taste great straight from the fridge for lunch the next day, and the flavors deepen as they sit.
Storage and Make Ahead Tips
You can roast the vegetables and cook the couscous a day ahead, then store them separately in the fridge and toss everything together just before serving. The dressing keeps in a sealed jar for up to three days, just shake it well before using. If you are meal prepping, portion the salad into containers without the feta and nuts, then add those fresh each day.
- Store leftovers in an airtight container in the fridge for up to two days, though the vegetables will soften slightly.
- Refresh leftovers with a squeeze of fresh lemon juice and a drizzle of olive oil before serving.
- Do not freeze this salad, the couscous and vegetables do not thaw well and lose their texture.
Pin It This salad has become my answer to last minute invitations and busy weeknights when I want something that feels like I tried. I hope it becomes that kind of recipe for you too, the one you make without thinking and share without hesitation.
Recipe Questions & Answers
- → Can I make this salad ahead of time?
Yes, this salad is excellent for meal prep. You can prepare the components separately and combine them up to 2 days in advance. Store in an airtight container in the refrigerator. For best texture, add the feta and nuts just before serving.
- → What vegetables can I substitute?
Feel free to swap based on seasonal availability. Eggplant, asparagus, mushrooms, and Brussels sprouts all roast beautifully and work wonderfully in this salad. Adjust roasting time if using harder vegetables like root crops.
- → How do I make this vegan?
Omit the feta cheese or replace it with a plant-based alternative. The dressing is naturally vegan with the honey option, or use agave nectar instead. Ensure your couscous and broth are certified vegan or use vegetable broth and water.
- → Can I add protein to this dish?
Absolutely. Chickpeas work wonderfully and add fiber and plant-based protein. Alternatively, serve alongside grilled chicken, fish, or use crumbled halloumi for a warm, savory touch that complements the salad perfectly.
- → What's the best way to serve this salad?
Serve warm immediately after assembly for the best flavor and texture of the roasted vegetables. However, it's equally delicious at room temperature for picnics or packed lunches. Never refrigerate before serving as cold temperatures can mute the bright Mediterranean flavors.
- → How do I prevent the couscous from becoming mushy?
The key is using the absorption method: bring broth to a boil, stir in couscous, remove from heat, cover, and let sit exactly 5 minutes. Fluff gently with a fork to separate grains. Avoid stirring while it sits, and don't add extra liquid.