Roasted Veggie Couscous Salad (Printable)

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

# Ingredient List:

→ 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

# Directions:

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, 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 to coat evenly.
06 - Top with crumbled feta cheese and toasted nuts just before serving. Serve warm or at room temperature.

# Expert Suggestions:

01 -
  • It looks impressive but comes together in less than an hour, perfect when you want something special without the stress.
  • The couscous soaks up the lemon dressing while the roasted vegetables add sweet, smoky depth that makes every bite different.
  • You can serve it warm right after tossing or let it chill overnight, and somehow it tastes even better the next day.
  • It works as a main dish for lunch or a side that actually steals the show at dinner parties.
02 -
  • Do not skip stirring the vegetables halfway through roasting or you will end up with some pieces burnt and others still pale.
  • Fluff the couscous immediately after steaming or it will clump together and turn gummy, a quick fork toss makes all the difference.
  • Add the dressing while the couscous is still slightly warm so it absorbs the flavors better and does not just sit on the surface.
  • If you are making this ahead, wait to add the feta and nuts until right before serving so they do not get soggy.
03 -
  • Use a mix of regular olive oil for roasting and extra virgin for the dressing, it saves money and puts the good stuff where you will taste it most.
  • Toast your nuts in a dry skillet over medium heat for just a few minutes, watching closely, because they go from golden to burnt in seconds.
  • If your couscous tastes bland, you probably under salted the cooking liquid, season generously at that step and you will not need to fix it later.
  • Toss the salad gently with your hands instead of a spoon, it distributes the dressing more evenly without mashing the vegetables.
Go Back