Roasted Vegetable Couscous Salad
Bursting with vibrant flavors and nourishing ingredients, this Roasted Vegetable Couscous Salad is the perfect blend of hearty and refreshing. Tender couscous is paired with caramelized zucchini, red bell pepper, carrots, and red onion, all roasted to perfection and complemented by the juicy sweetness of fresh cherry tomatoes. A zesty homemade lemon-garlic dressing ties it all together, while fresh parsley and optional crumbled feta add a flavorful finishing touch. Ready in just 40 minutes, this wholesome salad is ideal for meal prep, a light lunch, or as a colorful side dish at your next gathering. Easy to make, loaded with roasted vegetable goodness, and packed with Mediterranean-inspired flavors, this recipe will become a go-to in your weekly rotation. Serve it warm, chilled, or at room temperature, and enjoy a vibrant taste of simple, healthy cooking!
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Recipe Information
Ingredients
- 1 cup Couscous
- 1.25 cups Vegetable broth
- 1 medium Zucchini
- 1 large Red bell pepper
- 1 large Carrot
- 1 medium Red onion
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Paprika
- 1 cup Cherry tomatoes
- 0.5 cup Fresh parsley
- 1 medium Lemon
- 1 clove Garlic
- 0.5 cup Feta cheese (optional)
Instructions
Preheat your oven to 400°F (200°C).
Cut the zucchini, red bell pepper, carrot, and red onion into bite-sized pieces.
In a large mixing bowl, toss the chopped vegetables (except cherry tomatoes) with 2 tablespoons of olive oil, salt, black pepper, and paprika until well coated.
Spread the vegetables evenly on a baking sheet lined with parchment paper.
Roast the vegetables in the oven for 20 minutes, shaking the tray halfway through cooking to ensure even roasting.
Meanwhile, bring the vegetable broth to a boil in a medium saucepan.
Once boiling, remove the saucepan from heat, stir in the couscous, cover with a lid, and let it rest for 5 minutes.
While the couscous rests, prepare the lemon dressing. In a small bowl, whisk together the juice of the lemon, 1 tablespoon olive oil, and a finely minced garlic clove.
Fluff the cooked couscous with a fork and transfer it to a large mixing bowl.
Add the roasted vegetables, cherry tomatoes, chopped fresh parsley, and the lemon dressing to the couscous. Toss gently to combine.
If desired, stir in crumbled feta cheese for a creamy, tangy finish.
Serve warm, at room temperature, or chilled. Enjoy!
Nutrition Facts
Calories |
1240 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.6 g | 92% | |
| Saturated Fat | 24.6 g | 123% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 4117 mg | 179% | |
| Total Carbohydrate | 119.4 g | 43% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 35.7 g | ||
| Protein | 39.5 g | 79% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 841 mg | 65% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 2843 mg | 60% | |
*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.
