Roasted Veggie Couscous Salad (Print View)

A vibrant salad featuring roasted vegetables and fluffy couscous tossed in zesty lemon dressing. Perfect warm or chilled.

# Components:

→ 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

→ Garnish and Finish

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 well emulsified.
05 - In a large bowl, combine couscous, roasted vegetables, parsley, and mint. Pour dressing over and toss thoroughly to coat evenly.
06 - Top with crumbled feta cheese and toasted nuts just before serving. Present warm or at room temperature.

# Expert Advice:

01 -
  • It tastes better at room temperature than most salads do hot, so you can make it ahead without worry.
  • The roasted vegetables add a sweetness that raw ones just can't match, and the couscous soaks up every bit of lemon.
  • You can eat it as lunch for three days straight and never get bored because the flavors deepen overnight.
02 -
  • Don't overcrowd the baking sheet or the vegetables will steam instead of roast, use two sheets if you need to.
  • Let the couscous rest covered without peeking, lifting the lid releases the steam it needs to cook through.
  • Add the feta and nuts at the last minute so the cheese doesn't melt completely and the nuts stay crunchy.
03 -
  • Zest the lemon before you juice it, trying to do it backward is a mess.
  • Taste the dressing before you add it to the salad, it should be punchy on its own so it doesn't disappear into the couscous.
  • If you're making this vegan, a squeeze of extra lemon at the end makes up for the missing tang from the feta.
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