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!

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or aluminum foil.

Step 2

Chop the zucchini, red bell pepper, and red onion into bite-sized pieces. Slice the cherry tomatoes in half.

Step 3

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.

Step 4

Roast the vegetables in the preheated oven for 25-30 minutes, stirring halfway through, until they are tender and slightly caramelized.

Step 5

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.

Step 6

Once the couscous has absorbed all the liquid, fluff it with a fork to separate the grains.

Step 7

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.

Step 8

Gently fold in the crumbled feta cheese and toasted pine nuts.

Step 9

Taste the salad and adjust seasoning with additional salt and pepper, if needed.

Step 10

Serve at room temperature or chilled. Enjoy!

Nutrition Facts

Serving size	(1328.5g)

Amount per serving	% Daily Value*
Calories	1279.7

Total Fat 89.7g	0%
Saturated Fat 25.2g	0%
Polyunsaturated Fat 4.2g
Cholesterol 100mg	0%
Sodium 5844.6mg	0%
Total Carbohydrate 91.1g	0%
Dietary Fiber 14.1g	0%
Total Sugars 31.3g
Protein 34.7g	0%

Vitamin D 0IU	0%
Calcium 819.9mg	0%
Iron 9.4mg	0%
Potassium 2156.1mg	0%

*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.

Source of Calories

Fat: 61.6%

Protein: 10.6%

Carbs: 27.8%