Roasted Veggie Couscous Salad (Printable)

Vibrant couscous with roasted vegetables and zesty lemon dressing. Perfect as a light main or colorful side dish.

# What You'll Need:

→ Vegetables

01 - 1 medium zucchini, diced
02 - 1 red bell pepper, diced
03 - 1 yellow bell pepper, diced
04 - 1 small red onion, cut into wedges
05 - 1 cup cherry tomatoes, halved
06 - 2 tablespoons olive oil
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon freshly ground black pepper

→ Couscous

09 - 1 cup couscous
10 - 1 cup vegetable broth or water
11 - 1 tablespoon olive oil
12 - 1/4 teaspoon salt

→ Lemon Dressing

13 - 1/4 cup extra-virgin olive oil
14 - Juice and zest of 1 lemon
15 - 1 teaspoon Dijon mustard
16 - 1 garlic clove, finely minced
17 - 1/2 teaspoon honey or maple syrup
18 - Salt and pepper to taste

→ Finishing

19 - 1/4 cup fresh parsley, chopped
20 - 2 tablespoons fresh mint, chopped (optional)
21 - 1/3 cup crumbled feta cheese (omit for vegan option)
22 - 2 tablespoons toasted pine nuts or slivered almonds (optional)

# How to Make It:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper. Toss zucchini, bell peppers, red onion, and cherry tomatoes with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper until evenly coated.
02 - Spread vegetables in a single layer on baking sheet and roast for 20-25 minutes, stirring halfway through cooking, until tender and lightly caramelized.
03 - Bring vegetable broth to a boil in a medium saucepan. Stir in couscous, 1 tablespoon olive oil, and 1/4 teaspoon salt. Remove from heat, cover tightly, and let rest for 5 minutes. Fluff with a fork to separate grains.
04 - In a small bowl, whisk together lemon juice, lemon zest, 1/4 cup extra-virgin olive oil, Dijon mustard, minced garlic, honey or maple syrup, salt, and pepper until well combined.
05 - Transfer couscous to a large bowl and combine with roasted vegetables, parsley, and mint. Pour dressing over the mixture and toss thoroughly to coat all components evenly.
06 - Top with crumbled feta cheese and toasted nuts immediately before serving. Serve warm or at room temperature according to preference.

# Expert Tips:

01 -
  • It turns whatever vegetables you have on hand into something that feels intentional and gorgeous.
  • The lemon dressing brightens everything without being fussy or requiring weird ingredients.
  • You can serve it warm right away or let it sit at room temperature, which makes it perfect for potlucks or weeknight dinners when timing gets messy.
02 -
  • Don't overcrowd the baking sheet or the vegetables will steam instead of roast, and you'll miss out on those sweet caramelized bits.
  • Let the couscous rest covered for the full 5 minutes because if you peek too early, it won't absorb all the liquid and you'll end up with a gummy texture.
  • Add the feta and nuts at the very end so they don't get soggy or lose their punch.
03 -
  • Toast your pine nuts or almonds in a dry pan over medium heat, watching them constantly because they go from golden to burnt in seconds.
  • Use a microplane to zest the lemon directly over the dressing bowl so you capture all the fragrant oils that cling to the zest.
  • If you want a vegan version, skip the feta or use a plant-based crumble, and the dish will still be rich and satisfying thanks to the roasted vegetables and nutty crunch.
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