Warm Cous Cous Vegetable and Feta Salad
Elevate your meal game with this Warm Couscous Vegetable and Feta Salad, a vibrant and wholesome dish that combines fluffy couscous, perfectly roasted vegetables, and creamy crumbled feta, all brought to life with a zesty hint of lemon and fresh parsley. This easy-to-make recipe pairs aromatic spices like cumin and paprika with the natural sweetness of roasted red bell pepper, zucchini, and cherry tomatoes for an irresistible blend of flavors and textures. Ready in just under 40 minutes, this versatile salad makes a satisfying vegetarian main course or a colorful side dish for any occasion. Whether served fresh out of the oven or slightly cooled, it’s the perfect balance of healthy and comforting, ideal for weeknight dinners or weekend gatherings alike.
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Recipe Information
Ingredients
- 1 cup Couscous
- 1.25 cups Boiling water
- 3 tablespoons Olive oil
- 1 large Red bell pepper
- 1 medium Zucchini
- 1 medium Red onion
- 1.5 cups Cherry tomatoes
- 2 large Garlic cloves
- 1 teaspoon Ground cumin
- 0.5 teaspoons Paprika
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.75 cup Crumbled feta cheese
- 0.25 cup Fresh parsley
- 2 tablespoons Lemon juice
Instructions
Preheat your oven to 400°F (200°C).
Chop the red bell pepper, zucchini, and red onion into bite-sized chunks. Leave the cherry tomatoes whole and peel and mince the garlic cloves.
On a baking sheet, toss the chopped vegetables and garlic with 2 tablespoons of olive oil, ground cumin, paprika, salt, and black pepper. Spread them out evenly.
Roast the vegetables in the preheated oven for 20-25 minutes, stirring halfway, until tender and slightly caramelized.
While the vegetables are roasting, prepare the couscous. Place the couscous in a heatproof bowl.
In a kettle or saucepan, bring 1.25 cups of water to a boil. Pour the boiling water over the couscous, add 1 tablespoon of olive oil, and cover tightly with a lid or plate. Let sit for 5 minutes.
After 5 minutes, fluff the couscous with a fork to separate the grains.
Once the roasted vegetables are done, remove them from the oven and transfer them to a large mixing bowl.
Add the couscous to the bowl with the roasted vegetables and gently mix to combine.
Stir in the crumbled feta, chopped parsley, and lemon juice. Taste and adjust seasoning if necessary.
Serve the salad warm, either as a light main dish or a side dish. Optionally, garnish with additional parsley or drizzle with extra olive oil before serving.
Nutrition Facts
Calories |
1066 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.1 g | 82% | |
| Saturated Fat | 19.8 g | 99% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 6042 mg | 263% | |
| Total Carbohydrate | 93.8 g | 34% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 31.5 g | ||
| Protein | 31.1 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 502 mg | 39% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 1840 mg | 39% | |
*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.
