Couscous Salad with Roasted Vegetables
This vibrant Couscous Salad with Roasted Vegetables is a must-try dish that’s packed with flavor, texture, and nutrition! Fluffy couscous forms the base of this Mediterranean-inspired recipe, complemented by caramelized zucchini, sweet red bell peppers, roasted red onions, and juicy cherry tomatoes. Fresh parsley, mint, and a bright pop of lemon zest and juice add refreshing notes, while crumbled feta cheese and toasted pine nuts provide richness and crunch. Perfect as a light main course or a hearty side dish, this salad is easy to prepare and ready in under an hour. Whether served at room temperature or chilled, it’s an ideal summer recipe or make-ahead meal option. With wholesome ingredients and bold Mediterranean flavors, this colorful roasted vegetable couscous salad will delight your taste buds at any gathering!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup couscous
- 1.25 cups boiling water or vegetable broth
- 1 medium zucchini
- 1 medium red bell pepper
- 1 small red onion
- 1 cup cherry tomatoes
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup parsley, chopped
- 2 tablespoons mint, chopped
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 0.5 cup feta cheese, crumbled
- 0.25 cup pine nuts, toasted
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or aluminum foil.
Chop the zucchini, red bell pepper, and red onion into bite-sized pieces. Slice the cherry tomatoes in half.
Place the chopped vegetables on the prepared baking sheet. Drizzle with 2 tablespoons of olive oil, and sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Toss to coat evenly.
Roast the vegetables in the preheated oven for 25-30 minutes, stirring halfway through, until they are tender and slightly caramelized.
While the vegetables are roasting, prepare the couscous. In a medium heatproof bowl, pour 1.25 cups of boiling water or vegetable broth over 1 cup of couscous. Cover with a lid or plate and let sit for 5 minutes.
Once the couscous has absorbed all the liquid, fluff it with a fork to separate the grains.
In a large mixing bowl, combine the roasted vegetables, prepared couscous, chopped parsley, chopped mint, lemon juice, lemon zest, and the remaining 1 tablespoon of olive oil. Stir to mix thoroughly.
Gently fold in the crumbled feta cheese and toasted pine nuts.
Taste the salad and adjust seasoning with additional salt and pepper, if needed.
Serve at room temperature or chilled. Enjoy!
Nutrition Facts
Calories |
1280 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.7 g | 115% | |
| Saturated Fat | 25.2 g | 126% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 5845 mg | 254% | |
| Total Carbohydrate | 91.1 g | 33% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 31.3 g | ||
| Protein | 34.7 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 820 mg | 63% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 2156 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
