Name: Roasted Vegetable Couscous Salad Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Mediterranean
Ingredients: 4 cups mixed vegetables, chopped into small pieces (grape tomatoes, red onions, sweet bell peppers, zucchini); 3 tablespoons olive oil; ½ teaspoon salt; ½ teaspoon dried thyme; ¼ teaspoon black pepper; 2 cloves garlic, crushed; 4 cups pearl couscous, cooked according to package instructions; ¼ cup lemon juice; 1 teaspoon lemon zest; ½ cup olive oil; ¼ cup pine nuts, toasted (optional); ¼ cup parsley, finely chopped; ¼ cup feta cheese, crumbled

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Introduction

This Roasted Vegetable Couscous Salad is a vibrant and flavorful dish perfect as a warm side or a refreshing cold salad. Packed with tender roasted vegetables, nutty couscous, and a zesty lemon dressing, it’s both satisfying and easy to prepare.

A white bowl filled with a grain salad made of small round couscous pearls as the base layer, mixed evenly with diced roasted vegetables like bright orange and yellow bell peppers, green zucchini, and red pieces of sun-dried tomatoes. Scattered on top are small white crumbles of feta cheese and a few toasted pine nuts adding texture, all mixed with bits of fresh green herbs spread throughout. The bowl rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups vegetables, chopped into small pieces (grape tomatoes, red onions, sweet bell peppers, zucchini)
3 tablespoons olive oil
½ teaspoon salt
½ teaspoon dried thyme
¼ teaspoon black pepper
2 cloves garlic, crushed
4 cups pearl couscous, cooked
¼ cup pine nuts, toasted (optional)
¼ cup parsley, finely chopped
¼ cup feta cheese, crumbled
¼ cup lemon juice
1 teaspoon lemon zest
½ cup olive oil

Instructions

Step 1: Preheat your oven to 400°F (200°C).
Step 2: In a large bowl, combine the chopped vegetables with 3 tablespoons of olive oil, salt, dried thyme, black pepper, and crushed garlic. Toss well to coat evenly.
Step 3: Spray a large baking sheet with cooking spray and spread the vegetable mixture in an even layer. Roast in the oven for 30-40 minutes until browned, checking at 30 minutes to avoid overcooking. Set aside to cool once done.
Step 4: While vegetables roast, cook the pearl couscous according to package instructions.
Step 5: Prepare the dressing by whisking together lemon juice, lemon zest, and ½ cup olive oil. Set aside.
Step 6: In a large bowl, combine the roasted vegetables, cooked couscous, parsley, and half of the dressing. Toss to mix well.
Step 7: Sprinkle crumbled feta cheese and toasted pine nuts over the salad. Serve warm as a side dish or refrigerate to enjoy as a cold salad.

Tips & Variations

Swap vegetables based on season or preference—eggplant, carrots, or asparagus work well.
For extra protein, add chickpeas or grilled chicken.
If pine nuts aren’t available, toasted almonds or walnuts offer a nice crunch.
Make it vegan by omitting the feta or using a plant-based cheese alternative.
Adjust lemon juice and zest to taste for a brighter or milder dressing.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To enjoy as a cold salad, toss with the remaining dressing before serving. Reheat gently if you prefer it warm.

How to Serve

A white bowl filled with a colorful couscous salad, showing a mix of small, round, pale grains as the main layer. Scattered evenly throughout are vibrant chunks of roasted orange and yellow bell peppers, red sun-dried tomatoes, and small pieces of green zucchini, adding bright color and texture. Crumbled white feta cheese is spread on top, along with toasted pine nuts and fresh green parsley leaves, creating a varied texture and a pop of green. The bowl sits on a white marbled surface, giving the image a clean look. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular couscous instead of pearl couscous?

Yes, regular couscous can be used, but pearl couscous has a chewier texture that complements roasted vegetables better. Cooking times may vary slightly.

How do I prevent the vegetables from sticking to the baking sheet?

Use a light coating of cooking spray or a drizzle of olive oil on the baking sheet before adding the vegetables. Spreading them out evenly also helps them roast without sticking.