Roasted Veggie Couscous Salad

The smell of roasted peppers and onions pulled my neighbor through the back door one evening without even knocking. I had the oven cranked up, and every vegetable I could find was turning golden on a sheet pan while couscous steamed quietly on the stove. She watched me toss it all together with a quick lemon dressing, and before I knew it, we were sitting on the porch with bowls in our laps, laughing about how something so simple could taste this bright. That night, this salad stopped being just dinner and started being the thing I made when I wanted color, crunch, and zero stress.

I first made this for a summer barbecue when I needed something that could sit out for a while without wilting or turning sad. I watched people come back for seconds, scraping the bowl for the last bits of feta and toasted almonds. One friend even texted me the next day asking for the recipe, which never happens. It became my go to whenever I wanted something that looked impressive but didnt require me to hover over the stove.

Ingredients

• Zucchini: Dice it into chunks that can hold their shape under high heat, and dont worry if the edges get a little charred because that adds sweetness.
• Red and Yellow Bell Peppers: The mix of colors makes the salad look like a celebration, and roasting them brings out a smoky sweetness that raw peppers just cant match.
• Red Onion: Cut into wedges instead of thin slices so they soften and caramelize without disappearing into mush.
• Cherry Tomatoes: Halve them so they burst and release their juices, which mingle with the olive oil and create little pockets of flavor.
• Couscous: Use regular or whole wheat, and remember it absorbs liquid fast, so keep an eye on the timing or it can turn gummy.
• Vegetable Broth: This adds depth to the couscous, but water works fine if youre in a pinch and want to keep things light.
• Lemon Juice and Zest: The zest is where the magic lives, bringing a fragrant punch that plain juice alone cant deliver.
• Dijon Mustard: Just a teaspoon emulsifies the dressing and gives it a subtle sharpness that balances the honey.
• Garlic: Mince it finely so it disperses evenly and doesnt overpower, and use fresh if you can because the jarred stuff tastes flat here.
• Honey or Maple Syrup: A small drizzle rounds out the acidity and makes the whole dressing feel more complete.
• Fresh Parsley and Mint: Chop them right before tossing to keep the oils vibrant, and dont skip the mint if you have it because it lifts everything.
• Feta Cheese: Crumble it coarsely so you get creamy, salty bites scattered throughout, or leave it out entirely for a vegan version.
• Toasted Pine Nuts or Almonds: Toast them in a dry skillet until fragrant, and watch them closely because they go from golden to burnt in seconds.

Instructions

Prep the Oven and Pan:

Preheat your oven to 425°F and line a baking sheet with parchment paper so nothing sticks. This high heat is key to getting those caramelized edges on the vegetables.

Toss and Roast the Vegetables:

Combine the zucchini, bell peppers, red onion, and cherry tomatoes with olive oil, salt, and pepper, then spread them out in a single layer. Roast for 20 to 25 minutes, stirring halfway through so everything browns evenly and the tomatoes start to blister.

Cook the Couscous:

Bring the vegetable broth to a rolling boil, then stir in the couscous, olive oil, and salt before removing it from the heat. Cover the pan and let it sit undisturbed for 5 minutes, then fluff it with a fork to separate the grains and keep them light.

Make the Lemon Dressing:

Whisk together the lemon juice, zest, olive oil, Dijon mustard, minced garlic, honey, salt, and pepper until smooth and emulsified. Taste it and adjust the seasoning, because this dressing carries the whole dish.

Combine Everything:

In a large bowl, mix the fluffed couscous, roasted vegetables, parsley, and mint, then pour the dressing over and toss gently until everything is coated. Let it sit for a minute so the couscous can absorb some of the dressing.

Finish and Serve:

Sprinkle the crumbled feta and toasted nuts over the top just before serving, so they stay crunchy and dont get soggy. Serve it warm, at room temperature, or even cold straight from the fridge.

Pin It

One afternoon, I brought this salad to a friends backyard gathering, and it sat on the table next to all the usual pasta salads and potato dishes. By the end of the night, my bowl was empty while others still had plenty left, and someone joked that I must have snuck some secret ingredient in there. The truth was just good vegetables, a bright dressing, and the willingness to let things get a little charred in the oven. It reminded me that people notice when food has personality, even if the recipe itself is straightforward.

Making It Your Own

This salad is forgiving, so feel free to swap in whatever vegetables are sitting in your crisper drawer. I have used eggplant, asparagus, and even butternut squash when the seasons changed, and each version brought something new to the table. If you want more protein, toss in a can of drained chickpeas or some grilled halloumi before serving. The couscous can also be swapped for quinoa or farro if you want a heartier grain, just adjust the cooking time and liquid accordingly.

Serving Suggestions

I love this salad as a light main on its own, but it also plays well next to grilled chicken, lamb kebabs, or a piece of seared fish. It holds up beautifully at room temperature, which makes it ideal for picnics, potlucks, or any situation where you need something that can sit out without losing its appeal. Leftovers keep well in the fridge for a couple of days, and I actually think the flavors get better as the couscous soaks up more of the dressing overnight.

Storage and Reheating

Store any leftovers in an airtight container in the refrigerator for up to two days, and give it a quick stir before serving to redistribute the dressing. If you want to warm it up, a brief zap in the microwave works fine, though I usually just let it come to room temperature on the counter for about 20 minutes. The feta and nuts can get a little soft if stored with everything else, so if you know you will have leftovers, keep them separate and add them fresh each time.

• Let the salad come to room temperature before serving if it has been chilled, because the flavors open up more when it is not ice cold.
• Refresh leftovers with a squeeze of lemon juice or a drizzle of olive oil to wake up the dressing.
• If the couscous has absorbed too much dressing overnight, toss in a spoonful of broth or water to loosen it up again.

Pin It

This salad has become the dish I turn to when I want something that feels both nourishing and celebratory without a lot of fuss. I hope it finds a spot in your rotation, whether you are feeding a crowd or just looking for a colorful bowl to enjoy on a quiet evening.

Recipe FAQs

→ Can I prepare this salad ahead of time?

Yes! Roast the vegetables and prepare the couscous several hours in advance. Store them separately and combine with the dressing just before serving to keep the couscous from becoming mushy. The salad stays fresh refrigerated for up to 2 days.

→ How can I make this vegan?

Simply omit the feta cheese or substitute it with a plant-based alternative. The salad remains delicious and flavorful without it. You can also add chickpeas or tofu for extra protein and substance.

→ What vegetables can I substitute or add?

This salad is wonderfully adaptable. Try eggplant, asparagus, mushrooms, or broccoli. You can also add roasted chickpeas, sun-dried tomatoes, or artichoke hearts. Keep the roasting time consistent based on vegetable size and thickness.

→ Can I make the lemon dressing differently?

Absolutely! This lemon dressing is versatile. You can substitute lemon with lime or orange juice, add balsamic vinegar, or use different mustards. Adjust the sweetness with honey or maple syrup to your preference.

→ What proteins pair well with this salad?

Grilled chicken, fish, shrimp, or grilled halloumi all complement this salad beautifully. For vegetarian options, add chickpeas, white beans, or crispy tofu. Crumbled feta or goat cheese also adds protein and creaminess.

→ How should I store leftovers?

Store the salad in an airtight container in the refrigerator for up to 2 days. For best texture, keep the dressing separate if storing longer than a few hours. You can also freeze the roasted vegetables separately for future use.