Roasted Veggie Couscous Salad (Printable)

Vibrant Mediterranean salad with roasted vegetables, fluffy couscous, and zesty lemon dressing. Vegetarian and easily customizable.

# 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

# Directions:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper. 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.
02 - While vegetables roast, 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.
03 - 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 emulsified.
04 - In a large bowl, combine fluffed couscous, roasted vegetables, parsley, and mint. Pour dressing over and toss to coat evenly.
05 - Top with crumbled feta cheese and toasted nuts just before serving. Serve warm or at room temperature.

# Expert Advice:

01 -
  • Everything roasts on one pan, so cleanup is almost nonexistent and you can focus on the fun parts.
  • The lemon dressing is tangy enough to wake up every bite without overpowering the sweet caramelized vegetables.
  • It works warm, cold, or somewhere in between, which makes it perfect for potlucks, meal prep, or last minute guests.
  • You can toss in whatever vegetables or herbs you have on hand and it still turns out vibrant and satisfying.
02 -
  • Dont crowd the vegetables on the baking sheet or they will steam instead of roast, and you will lose that caramelized sweetness.
  • Let the couscous rest covered for the full 5 minutes, because lifting the lid early releases the steam and leaves you with crunchy, undercooked grains.
  • Taste the dressing before you pour it over everything, because lemon acidity varies and you might need an extra squeeze or pinch of honey.
  • If you are making this ahead, add the feta and nuts right before serving so they stay fresh and dont turn soft or oily.
03 -
  • Toast your nuts in a dry skillet over medium heat while the vegetables roast, and shake the pan often so they brown evenly without burning.
  • If you want extra brightness, add a handful of arugula or baby spinach right before serving so the greens stay crisp and peppery.
  • For a vegan version, skip the feta and add nutritional yeast or a plant based cheese, and use maple syrup instead of honey in the dressing.
  • Make a double batch of the lemon dressing and keep it in a jar in the fridge, because it works beautifully on grain bowls, salads, and roasted vegetables all week long.
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