Roasted Veggie Couscous Salad (Print Version)

Vibrant couscous with roasted vegetables in a zesty lemon dressing. Light, colorful, and versatile for any occasion.

# 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 Touches

19 - 1/4 cup fresh parsley, chopped
20 - 2 tablespoons fresh mint, chopped (optional)
21 - 1/3 cup crumbled feta cheese (omit for vegan option)
22 - 2 tablespoons toasted pine nuts or slivered almonds (optional)

# Method:

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

# Expert Advice:

01 -
  • It looks like you spent an hour on it but most of the work happens in the oven while you do something else.
  • The lemony dressing soaks into the couscous and makes every bite bright and satisfying without feeling heavy.
  • You can serve it warm right away or pull it from the fridge the next day and it still tastes vibrant.
  • It works as a side dish or stands alone as a full meal depending on how hungry everyone is.
02 -
  • If you crowd the vegetables on the baking sheet they'll steam instead of roast, so use two pans if you need to.
  • Don't stir the couscous while it's sitting covered or it will turn gummy and clump together.
  • Let the roasted vegetables cool for a minute before tossing them with the couscous or the heat will make the grains mushy.
  • The dressing tastes sharper when you first make it but mellows beautifully once it mingles with the warm couscous and vegetables.
03 -
  • Toast the nuts in a dry skillet over medium heat and watch them closely because they go from golden to burnt in seconds.
  • Zest the lemon before you juice it, because trying to zest a juiced lemon is frustrating and messy.
  • If the couscous looks dry after fluffing, drizzle in a little extra olive oil or a splash of broth to loosen it up.
  • Taste the salad after tossing and add more salt, lemon, or a drizzle of olive oil if it needs it, because the vegetables and couscous can absorb a lot of seasoning.
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