Roasted Veggie Couscous Salad (Printable Version)

A vibrant couscous salad with roasted vegetables in zesty lemon dressing. Light, colorful, and perfect as a main or side.

# 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 (optional)
21 - 1/3 cup crumbled feta cheese (omit for vegan)
22 - 2 tablespoons toasted pine nuts or slivered almonds (optional)

# How To Make It:

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, 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 olive oil, Dijon mustard, minced garlic, honey or maple syrup, salt, and pepper until emulsified.
05 - In a large bowl, combine couscous, roasted vegetables, parsley, and mint. Pour dressing over and toss gently to coat evenly.
06 - Top with crumbled feta and toasted nuts just before serving. Serve warm or at room temperature.

# Expert Advice:

01 -
  • It tastes just as good at room temperature, so you can make it ahead and actually enjoy your guests instead of hovering over the stove.
  • Roasting the vegetables transforms them into something deeply savory and almost addictive, nothing like their raw counterparts.
  • The lemon dressing cuts through the richness and makes every bite feel fresh, even after a day in the fridge.
  • You can swap in whatever vegetables are starting to wilt in your crisper drawer and it still turns out beautifully.
02 -
  • If you add the feta too early, it melts into the warm couscous and loses its texture, so wait until the very end.
  • Roasting the vegetables on parchment paper instead of foil prevents them from steaming and keeps them from turning mushy.
  • Letting the couscous sit covered for the full 5 minutes is crucial, otherwise the grains stay hard and gritty in the center.
03 -
  • Roast the vegetables until some edges are deeply browned, that caramelization is where the real flavor lives.
  • If your couscous clumps after sitting, drizzle a little olive oil over it and fluff again with a fork before mixing in the vegetables.
  • Taste the dressing before you pour it over everything, it should be bold on its own because the couscous and vegetables will mellow it out.
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