Couscous Salad with Roasted Vegetables

Couscous Salad with Roasted Vegetables is a wholesome, colorful, and flavor-packed dish that brings together fluffy couscous, caramelized roasted vegetables, fresh herbs, and a bright lemon dressing. It’s light yet satisfying and works beautifully as a main course, side dish, or meal prep option. The marriage of tender couscous and roasted vegetables creates a delightful contrast of textures, while the fresh herbs and citrusy dressing enhance the overall brightness of the dish. Whether you’re looking for an easy weeknight dinner or a vibrant dish to serve at gatherings, this couscous salad is a crowd-pleasing favorite.

Why I Love This Recipe

I love this recipe because it is simple, customizable, and naturally full of flavor. Roasting vegetables brings out their natural sweetness, which pairs perfectly with the mild, fluffy couscous. It’s an incredibly forgiving recipe, allowing you to use any vegetables you already have on hand. Plus, it’s wonderfully nutritious and can be enjoyed warm, chilled, or at room temperature.

Why It’s a Must-Try Dish

This dish is a must-try because it strikes the perfect balance of taste, nutrition, and convenience. It is quick to make, packed with fiber, vitamins, and plant-based protein, and extremely versatile. It’s great for potlucks, lunchboxes, or serving as a hearty side for grilled meats or seafood. The flavors only get better as it sits, making it ideal for meal prep.

Recipe Details

Preparation Time : 20 minutes

Cooking Time : 25 minutes

Servings : 4 servings

Calories : Approximately 350 calories per serving

Course : Main dish or side dish

Cuisine : Mediterranean-inspired

Ingredients

For the Salad

• 1 cup couscous
• 1 cup vegetable broth or water
• 1 zucchini, diced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 red onion, cut into wedges
• 1 cup cherry tomatoes, halved
• 2 tablespoons olive oil
• Salt and black pepper, to taste
• 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh mint, chopped (optional)
• 1/4 cup crumbled feta cheese (optional)

For the Lemon Dressing

• 1/4 cup olive oil
• 3 tablespoons freshly squeezed lemon juice
• 1 teaspoon lemon zest
• 1 garlic clove, minced
• 1 teaspoon Dijon mustard
• 1 teaspoon honey or maple syrup
• Salt and pepper to taste

Cooking Directions

1. Preheat the oven to 425°F (220°C).
2. Toss the zucchini, bell peppers, red onion, and cherry tomatoes with olive oil, salt, and pepper. Spread on a baking tray and roast for 20–25 minutes.
3. While vegetables roast, prepare the couscous by pouring boiling broth or water over it and covering for 5 minutes. Fluff with a fork.
4. Whisk all dressing ingredients together.
5. Combine couscous, roasted vegetables, herbs, and feta (if using) in a large bowl.
6. Pour the dressing over the salad and toss gently.

Step-by-Step Preparation Method

Step 1: Roast the Vegetables

Preheat oven and toss all chopped vegetables with olive oil, salt, and pepper. Spread on a baking sheet. Roast until soft and lightly caramelized.

Step 2: Prepare the Couscous

Place couscous in a bowl. Pour boiling vegetable broth or water over it. Cover with a plate or lid for 5 minutes. Fluff gently with a fork once done.

Step 3: Make the Dressing

In a small bowl, whisk together olive oil, lemon juice, lemon zest, garlic, Dijon mustard, honey or maple syrup, salt, and pepper.

Step 4: Combine Ingredients

In a large mixing bowl, combine the couscous, warm roasted vegetables, parsley, and mint. Add feta if desired.

Step 5: Add Dressing

Pour the lemon dressing over the mixture and toss to coat evenly.

Step 6: Rest and Serve

Allow the salad to sit for at least 10 minutes so the flavors develop fully.

How to Serve

Serve warm, chilled, or at room temperature. It pairs wonderfully with grilled chicken, fish, or falafel. Garnish with extra herbs or feta for added flavor and presentation.

Recipe Tips

• Roast vegetables until slightly caramelized for deeper flavor.
• Use vegetable broth instead of water for more flavorful couscous.
• Do not overpack the baking tray; overcrowding prevents proper roasting.
• Add nuts like toasted almonds or pine nuts for extra crunch.
• This salad tastes better after resting, allowing flavors to meld.

Variations

Mediterranean Couscous Salad

Add kalamata olives, crumbled feta, and sun-dried tomatoes.

Spicy Roasted Vegetable Couscous

Add red pepper flakes or drizzle with a spicy chili sauce.

Protein-Boosted Version

Mix in chickpeas, grilled chicken, or tofu.

Moroccan-Inspired Couscous

Add raisins, cinnamon, paprika, and roasted carrots for sweeter, warmer notes.

Green Couscous Salad

Add arugula, spinach, or kale for extra greens.

Freezing and Storage Time

Storage

Store in an airtight container in the refrigerator for up to 4 days. Stir well before serving.

Freezing

Not recommended to freeze fully prepared salad, as roasted vegetables may become mushy.
Couscous alone can be frozen for up to 2 months.

Special Equipment Needed

• Baking sheet
• Mixing bowls
• Whisk
• Cutting board and knife
• Heatproof bowl for couscous

Conclusion

Couscous Salad with Roasted Vegetables is a vibrant, flavorful, and incredibly versatile dish perfect for any occasion. Its combination of fluffy couscous, caramelized vegetables, bright herbs, and zesty lemon dressing makes it a refreshing and satisfying meal. Whether enjoyed warm or cold, this salad is nutritious, easy to prepare, and sure to become a staple in your kitchen. Enjoy it as a light meal, side dish, or meal prep favorite.