Roasted Veggie Couscous Salad

The smell of roasted peppers and onions always pulls me back to that cramped apartment kitchen where counter space was a luxury. I'd spread vegetables across a single baking sheet, edges touching, and somehow they'd still come out perfect—sweet, charred in spots, and almost meaty in flavor. This couscous salad was born from wanting something filling that didn't need the stove for long. It's become my answer to potlucks, hurried weeknight dinners, and those moments when I crave something bright and satisfying without the fuss.

I once brought this to a backyard barbecue where everything else was heavy and grilled. People kept coming back for seconds, scraping the bowl clean, and asking if there was more. One friend admitted she'd never liked couscous until that day. I think it was the way the dressing soaked into the grains, and how the feta added little salty pockets of surprise. It felt good to watch something so simple become the unexpected favorite on a crowded picnic table.

Ingredients

• Zucchini: Dice it into even pieces so it roasts uniformly, and don't worry if some edges get dark—that's where the flavor hides.
• Red and yellow bell peppers: The sweetness intensifies in the oven, and using both colors makes the dish look like something from a magazine without any extra effort.
• Red onion: Cut into wedges, not thin slices, so they hold their shape and develop a soft, jammy texture.
• Cherry tomatoes: Halve them so their juices mingle with the other vegetables, adding a slight tang that balances everything.
• Olive oil for roasting: Don't skimp here, it helps the vegetables caramelize and keeps them from sticking to the pan.
• Couscous: Fluff it with a fork after it steams, or it clumps into a dense mass that's hard to separate later.
• Vegetable broth: Using broth instead of water gives the couscous a subtle depth that plain water just can't match.
• Lemon juice and zest: The zest brings a floral brightness that juice alone doesn't deliver, so don't skip it even if it feels fussy.
• Dijon mustard: It emulsifies the dressing and adds a slight sharpness that wakes up the whole salad.
• Garlic: Mince it finely so it distributes evenly, raw garlic in big chunks can be overwhelming.
• Honey or maple syrup: Just a touch balances the acidity of the lemon without making the dressing taste sweet.
• Fresh parsley and mint: Chop them at the last minute so they stay green and vibrant, wilted herbs make the dish look tired.
• Feta cheese: Crumble it yourself from a block, the pre-crumbled kind is often dry and lacks that creamy, tangy punch.
• Toasted pine nuts or almonds: Toast them in a dry skillet until golden, they add a nutty crunch that makes each bite more interesting.

Instructions

Get the oven ready:

Preheat to 425°F and line your baking sheet with parchment paper so cleanup is a breeze. A hot oven is key to getting those caramelized edges.

Roast the vegetables:

Toss zucchini, bell peppers, onion, and tomatoes with olive oil, salt, and pepper, then spread them in a single layer. Roast for 20 to 25 minutes, stirring halfway, until tender and lightly charred in spots.

Cook the couscous:

Bring vegetable broth to a boil, stir in couscous, olive oil, and salt, then cover and remove from heat. Let it sit for 5 minutes, then fluff with a fork to keep the grains separate.

Make the dressing:

Whisk together lemon juice, zest, olive oil, Dijon mustard, minced garlic, honey, salt, and pepper in a small bowl. Taste it and adjust the seasoning, it should be tangy and bright.

Combine everything:

In a large bowl, toss the couscous with the roasted vegetables, parsley, and mint, then pour the dressing over and mix until evenly coated. The vegetables should be warm enough to help the dressing soak in.

Finish and serve:

Top with crumbled feta and toasted nuts just before serving. You can serve it warm or let it come to room temperature, both ways are delicious.

Save

There was an evening when I made this for myself after a long day, and I ate it straight from the bowl on the couch, no plate, no ceremony. The lemony tang, the warmth of the vegetables, the little pops of salt from the feta—it felt like comfort without being heavy. That's when I realized this dish didn't need an occasion. It just needed to exist in my rotation, ready whenever I wanted something that felt like a hug but tasted like summer.

Making It Your Own

I've stirred in canned chickpeas for extra protein when I needed this to be a full meal, and I've swapped the feta for chunks of grilled halloumi when I wanted something more substantial. Once, I added roasted eggplant and it became almost meaty in texture, soaking up the dressing like a sponge. The beauty of this salad is that it welcomes whatever you have on hand, and it never complains.

Serving Suggestions

This couscous salad works as a light main on its own, but it's also a great side for grilled chicken, lamb kebabs, or seared fish. I've served it alongside roasted salmon at dinner parties, and the bright, zesty flavors cut through the richness perfectly. It's also excellent tucked into pita bread with hummus for a quick lunch that feels more special than it has any right to be.

Storage and Leftovers

Leftovers keep well in the fridge for up to two days, though the vegetables soften a bit and the flavors meld together in a way that some people (including me) actually prefer. The couscous absorbs more of the dressing as it sits, so you might want to add a squeeze of fresh lemon juice before serving again. I usually eat it cold straight from the container, standing at the counter, which is its own kind of ritual.

• If you're meal prepping, store the feta and nuts separately so they don't get soggy.
• You can double the recipe and roast the vegetables on two baking sheets, just rotate them halfway through for even cooking.
• Add a handful of arugula or spinach just before serving for extra greens without any extra cooking.

Save

This salad has a way of surprising people who think they don't like couscous or who've only ever had it plain and boring. Once you taste it with roasted vegetables and that bright lemon dressing, it's hard to go back.

Recipe Questions & Answers

→ Can I prepare this salad ahead of time?

Yes, this salad is excellent for meal prep. You can assemble it up to 2 days in advance and store it in an airtight container in the refrigerator. For best texture, add the feta cheese and nuts just before serving.

→ How do I make this vegan?

Simply omit the feta cheese or replace it with a plant-based alternative. The rest of the ingredients are naturally vegan. Consider using vegetable broth instead of water for added flavor in the couscous.

→ What vegetables can I substitute?

Feel free to swap or add vegetables based on what's available. Eggplant, carrots, asparagus, or Brussels sprouts work wonderfully. Adjust roasting time as needed to ensure all vegetables are tender and caramelized.

→ How can I add more protein to this dish?

Add chickpeas directly to the salad for plant-based protein, or pair it with grilled chicken, fish, or halloumi. You can also incorporate tofu for a vegan protein option.

→ Can I use instant couscous for this?

Absolutely. Instant couscous works perfectly and reduces cooking time. Follow the package instructions for the liquid ratio, which is typically 1:1 with couscous to broth or water.

→ What dressing alternatives work with this salad?

While the lemon dressing is classic, you can experiment with balsamic vinaigrette, tahini dressing, or a simple vinaigrette made with red wine vinegar. The salad's neutral base complements various flavor profiles.