Roasted Veggie Couscous Salad (Printable)

Colorful roasted vegetables tossed with fluffy couscous in a bright lemon dressing—Mediterranean comfort in a bowl.

# 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

→ Garnish

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 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 evenly on prepared baking sheet and roast for 20-25 minutes, stirring halfway through, until vegetables are 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 with lid, and let stand 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, and salt and pepper to taste until well combined.
05 - In a large bowl, combine prepared couscous, roasted vegetables, chopped parsley, and mint. Pour dressing over mixture and toss gently to coat evenly.
06 - Top with crumbled feta cheese and toasted nuts immediately before serving. Serve warm or at room temperature.

# Expert Suggestions:

01 -
  • It tastes just as good at room temperature the next day, which means you can make it ahead without any stress.
  • The roasted vegetables get these crispy, sweet edges that make every bite feel a little indulgent even though it's completely wholesome.
  • You can swap in whatever vegetables you have on hand and it still turns out vibrant and satisfying.
  • It works as a main dish or a side, so it fits into nearly any meal without needing a total menu overhaul.
02 -
  • Don't skip stirring the vegetables halfway through roasting, or the pieces on the edges will burn while the center stays pale and soft.
  • Fluff the couscous with a fork right after it steams, or it will clump together and turn gummy instead of light and separated.
  • Add the feta and nuts at the very end so the cheese stays creamy and the nuts keep their crunch instead of getting soggy.
03 -
  • Use a large baking sheet or two smaller ones so the vegetables have space to breathe and develop crispy edges instead of steaming in their own moisture.
  • Taste the dressing before pouring it over the salad and adjust the lemon or honey until it feels balanced, because every lemon is a little different.
  • If you're meal prepping, store the couscous and roasted vegetables separately from the dressing and combine them just before eating to keep everything fresh and vibrant.
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