Roasted Veggie Couscous Salad (Print Version)

Colorful couscous salad with roasted zucchini, peppers, and tomatoes tossed in bright lemon dressing.

# What to Use:

→ 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
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

→ To 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

# How to Prepare:

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.
02 - Spread prepared vegetables on baking sheet and roast for 20 to 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, minced garlic, honey or maple syrup, salt, and pepper.
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 cheese and toasted nuts just before serving. Serve warm or at room temperature.

# Expert Advice:

01 -
  • The vegetables get deeply caramelized in the oven, which adds a natural sweetness you can't get any other way.
  • It works as a main dish or a side, and somehow tastes even better the next day when the flavors have mingled.
  • You can throw in whatever vegetables you have on hand without following the recipe to the letter.
  • The lemon dressing is so good you'll want to make extra and keep it in a jar for other salads.
02 -
  • Don't overcrowd the baking sheet or the vegetables will steam instead of roast, and you'll miss out on those caramelized edges.
  • Let the couscous sit covered for the full 5 minutes without peeking, lifting the lid releases steam and can leave it undercooked.
  • Make the dressing while everything else is cooking so the garlic has a minute to mellow in the lemon juice.
  • If you're making this ahead, add the feta and nuts right before serving so they stay fresh and crunchy.
03 -
  • Toast your nuts in a dry skillet over medium heat until they smell nutty and turn golden, it only takes three minutes but transforms the flavor.
  • Zest the lemon before you juice it, it's nearly impossible to zest a juiced lemon and you'll need every bit of that fragrant oil.
  • Taste the dressing before you add it to the salad, it should be punchy on its own because it mellows when mixed with the couscous and vegetables.
  • If your couscous clumps after sitting, run a fork through it again just before tossing with the vegetables to separate the grains.
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