Roasted Veggie Couscous Salad

My neighbor showed up at my door one August afternoon with a tray of this salad, still warm from her kitchen. She'd been experimenting with vegetables from the farmers market and wanted a second opinion. I remember standing in my doorway, fork in hand, tasting something that felt like sunshine and herb gardens all at once. The couscous was fluffy, the vegetables had these sweet caramelized edges, and the lemon dressing tied everything together without being too sharp. I asked for the recipe before she even made it back down the stairs.

I made this for a potluck last spring and watched people come back for seconds, then thirds. One friend who usually avoided salads asked if I'd brought the "colorful grain thing" again the following month. It became my go-to whenever I needed something that looked impressive but didn't require much fuss. The mix of textures, the crunch of toasted nuts against soft couscous, and those little bursts of sweetness from the roasted tomatoes made it hard to stop eating.

Ingredients

• Zucchini: Dice it evenly so it roasts at the same rate as the other vegetables, and don't crowd the pan or it will steam instead of caramelize.
• Red and yellow bell peppers: The sweetness intensifies as they roast, and using both colors makes the salad look vibrant and inviting.
• Red onion: Cut into wedges instead of thin slices so they hold their shape and develop a mild, jammy flavor in the oven.
• Cherry tomatoes: Halve them so their juices concentrate and create little pockets of tangy sweetness throughout the salad.
• Couscous: Use the quick-cooking variety and fluff it well with a fork to keep the grains light and separate.
• Vegetable broth: This adds subtle depth to the couscous, but water works fine if that's all you have on hand.
• Lemon juice and zest: The zest brings aromatic oils that make the dressing sing, so don't skip it even if you're tempted.
• Dijon mustard: Just a teaspoon emulsifies the dressing and adds a gentle tang without overpowering the lemon.
• Garlic: Mince it finely so it disperses evenly and doesn't leave sharp, raw bites in the dressing.
• Fresh parsley and mint: These herbs add brightness and a cool contrast to the warm roasted vegetables.
• Feta cheese: The salty, creamy crumbles balance the sweetness of the vegetables and add richness to every bite.
• Toasted pine nuts or almonds: A quick toast in a dry skillet brings out their oils and adds a nutty crunch that elevates the whole dish.

Instructions

Roast the vegetables:

Preheat your oven to 425°F and line a baking sheet with parchment paper. Toss the zucchini, bell peppers, red onion, and cherry tomatoes with olive oil, salt, and pepper, then spread them in a single layer and roast for 20 to 25 minutes, stirring halfway through so they cook evenly and develop golden, caramelized edges.

Prepare the couscous:

While the vegetables roast, bring the vegetable broth to a boil in a medium saucepan, then stir in the couscous, olive oil, and salt. Remove the pan from the heat, cover it tightly, and let it sit for 5 minutes before fluffing the grains with a fork to keep them light and fluffy.

Make the lemon dressing:

In a small bowl, whisk together the lemon juice, zest, olive oil, Dijon mustard, minced garlic, honey or maple syrup, and a pinch of salt and pepper. Taste and adjust the balance so the dressing is bright but not too sharp.

Combine everything:

In a large bowl, toss the fluffy couscous with the roasted vegetables, chopped parsley, and mint if you're using it. Pour the dressing over the mixture and toss gently until everything is evenly coated and glistening.

Finish and serve:

Sprinkle the crumbled feta and toasted nuts over the top just before serving. This salad is delicious warm, at room temperature, or even chilled the next day.

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I served this at a small dinner party last fall, and one guest told me it reminded her of a trip she'd taken to Morocco years ago. We ended up talking about spices and markets and how food can carry you back to a moment you thought you'd forgotten. That night, this simple salad became the center of the table, not because it was fancy, but because it invited conversation and made everyone feel welcome.

Serving Suggestions

This salad shines as a light main dish for lunch or a colorful side at dinner. I've paired it with grilled chicken, roasted salmon, and even lamb kebabs, and it always holds its own. If you want to make it heartier, stir in a can of drained chickpeas or add slices of grilled halloumi for extra protein. It also travels well to picnics and potlucks since it tastes great at any temperature.

Storage and Make-Ahead Tips

You can roast the vegetables and cook the couscous a day ahead, then store them separately in the fridge. When you're ready to serve, let them come to room temperature, toss with the dressing, and add the fresh herbs and toppings. Leftovers keep well for up to two days in an airtight container, though the feta and nuts soften a bit over time. If you're meal prepping, keep the dressing separate and toss everything together just before eating.

Customizing Your Salad

This recipe is forgiving and loves improvisation. Swap in whatever vegetables you have on hand, like eggplant, butternut squash, or asparagus, and adjust the roasting time as needed. For a vegan version, skip the feta or use a plant-based alternative, and replace the honey with maple syrup in the dressing. You can also play with the herbs, adding basil or cilantro if that's what you have growing on your windowsill.

• Try adding a handful of dried cranberries or golden raisins for a touch of sweetness.
• Stir in a spoonful of harissa or smoked paprika with the vegetables for a warming, smoky flavor.
• Use quinoa or farro instead of couscous if you want a nuttier texture and a bit more chew.

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This salad has become one of those recipes I return to again and again, especially when I want something fresh and satisfying without much effort. I hope it finds a place in your kitchen the way it has in mine.

Recipe FAQs

→ Can I prepare this salad ahead of time?

Yes, this salad is excellent for meal prep. Prepare the components separately and store in airtight containers for up to 2 days. Combine just before serving or dress lightly to prevent sogginess. The roasted vegetables and couscous are best kept separate from the dressing until ready to eat.

→ What vegetables can I substitute?

Feel free to swap seasonal vegetables based on availability. Eggplant, asparagus, broccoli, cauliflower, and mushrooms all roast beautifully. Keep the cooking time consistent and cut pieces similarly for even caramelization.

→ How do I make this vegan or dairy-free?

Simply omit the feta cheese or replace it with a plant-based alternative like cashew ricotta or vegan feta. The salad remains delicious and satisfying with the nuts and fresh herbs providing texture and richness.

→ Can I add protein to make it more filling?

Absolutely. Chickpeas, grilled chicken, baked tofu, or grilled halloumi are excellent additions. Add about 1 cup of cooked protein per serving. You can also toss in white beans or lentils for plant-based protein.

→ What should I serve alongside this salad?

This works beautifully as a standalone main course or as a side dish. Pair with grilled fish, chicken, or lamb for a complete meal. Fresh pita bread or crusty sourdough complement the Mediterranean flavors perfectly.

→ Can I make the dressing in advance?

Yes, the lemon dressing keeps well in a sealed jar in the refrigerator for up to 5 days. Shake well before using as the olive oil and lemon juice may separate. This makes it convenient for quick assembly throughout the week.