Roasted Veggie Couscous Salad

The smell of caramelized bell peppers hit me the moment I opened the oven, and I knew this salad was going to be different from the usual leafy greens I'd been throwing together. A friend had mentioned couscous salads at a potluck, and I was skeptical until I tasted hers. The next week, I bought a bag of couscous and started roasting whatever vegetables were in my crisper drawer. What came out was this bright, filling dish that didn't need much fussing but tasted like I'd spent hours on it.

I made this for a small dinner party on a Tuesday night when I didn't have time to overthink the menu. Everyone kept asking if I'd taken a cooking class because the colors were so vibrant and the flavors felt restaurant-quality. One guest even asked for the recipe on her phone before dessert. That night taught me that simple ingredients, when roasted properly and dressed with care, can make you look like a culinary genius without breaking a sweat.

Ingredients

• Zucchini: Dice it evenly so it roasts at the same rate as the peppers, and don't worry if the edges get a little charred.
• Red and yellow bell peppers: The sweetness intensifies in the oven, and using two colors makes the dish look like a celebration.
• Red onion: Cut into wedges instead of chopping, so they soften and caramelize without disappearing into mush.
• Cherry tomatoes: Halve them so their juices mingle with the olive oil and create a light glaze on the baking sheet.
• Olive oil for roasting: Don't skimp here, it's what helps the vegetables brown and develop flavor.
• Couscous: It cooks in five minutes and soaks up the dressing like a sponge, making every bite flavorful.
• Vegetable broth: Using broth instead of water adds a subtle depth that plain water just can't match.
• Lemon juice and zest: Fresh lemon is non-negotiable, it wakes up the whole dish and cuts through the richness of the olive oil.
• Dijon mustard: Just a teaspoon emulsifies the dressing and adds a gentle tang.
• Garlic: Mince it finely so it blends into the dressing without leaving sharp raw bites.
• Honey or maple syrup: A small drizzle balances the acidity and rounds out the flavors beautifully.
• Fresh parsley and mint: Chopped herbs at the end bring a burst of freshness that makes the salad taste alive.
• Feta cheese: Crumbled on top, it adds creamy saltiness that contrasts perfectly with the sweet roasted veggies.
• Toasted pine nuts or almonds: Optional, but the crunch and nuttiness take this from good to unforgettable.

Instructions

Get the oven ready:

Preheat to 425°F and line your baking sheet with parchment paper so nothing sticks and cleanup is a breeze.

Prep and roast the vegetables:

Toss zucchini, bell peppers, red onion, and cherry tomatoes with olive oil, salt, and pepper, then spread them out in a single layer. Roast for 20 to 25 minutes, stirring halfway through, until the edges are golden and slightly caramelized.

Cook the couscous:

Bring vegetable broth to a boil, stir in couscous, olive oil, and salt, then cover and remove from heat. Let it sit for five minutes, then fluff with a fork to keep the grains light and separate.

Make the lemon dressing:

Whisk together lemon juice, zest, olive oil, Dijon mustard, minced garlic, honey or maple syrup, and a pinch of salt and pepper. Taste it and adjust if you want more brightness or sweetness.

Combine everything:

In a large bowl, toss the fluffy couscous with the roasted vegetables, parsley, and mint, then pour the dressing over and mix gently until everything is coated. Top with crumbled feta and toasted nuts just before serving.

Save

The first time I brought this to a gathering, someone said it tasted like summer even though it was October. That stuck with me because it's true, the brightness of the lemon and the sweetness of the roasted vegetables feel like sunshine no matter the season. It's become my go-to when I want to feel nourished without feeling weighed down, and it always makes me smile when I see an empty bowl at the end of the night.

Serving Suggestions

This salad shines on its own as a light lunch, but it also pairs beautifully alongside grilled chicken, lamb kebabs, or a piece of seared fish. I've served it warm right after tossing and also chilled the next day, and both ways work depending on the mood. If you're feeding a crowd, double the recipe and serve it in a big wide bowl so everyone can see the colors. It also travels well to picnics or potlucks since it doesn't wilt or get soggy.

Make It Your Own

Once you get comfortable with the base recipe, it's easy to swap in whatever vegetables you have on hand. I've used eggplant, asparagus, and even roasted cauliflower with great results. For extra protein, toss in a can of drained chickpeas or some cubed grilled halloumi. If you're avoiding dairy, skip the feta or use a plant-based crumble, and the dish still feels complete and satisfying.

Storage and Leftovers

Leftovers keep well in the fridge for up to two days, though the couscous will absorb more dressing as it sits. I like to add a squeeze of fresh lemon juice and a drizzle of olive oil before serving again to wake up the flavors. The feta and nuts can get a little soft in the fridge, so if you're meal prepping, store them separately and add them fresh when you're ready to eat.

• Store in an airtight container to keep the salad from drying out.
• Bring leftovers to room temperature before serving for the best flavor.
• If reheating, do it gently in the microwave for 30 seconds, just enough to take the chill off.

Save

This salad has become one of those recipes I turn to when I want something that feels special but doesn't demand too much from me. It's colorful, comforting, and always reminds me that good food doesn't have to be complicated.

Recipe FAQs

→ Can I prepare this salad in advance?

Yes, this salad is excellent for meal prep. You can roast the vegetables and cook the couscous up to 2 days ahead. Store in separate airtight containers in the refrigerator. Combine with dressing just before serving, and add feta and nuts right before eating to maintain their texture.

→ What vegetables can I substitute?

Feel free to swap based on what's in season. Eggplant, asparagus, mushrooms, carrots, and sweet potato all work beautifully. Roast harder vegetables for an extra 5-10 minutes if needed. Aim for similar-sized pieces so everything cooks evenly.

→ How do I make this vegan?

Simply omit the feta cheese or replace it with vegan feta or crumbled tofu. Use maple syrup instead of honey in the dressing. All other ingredients are naturally plant-based. Toasted seeds like sunflower or pumpkin seeds make an excellent vegan-friendly topping.

→ Can I use quinoa instead of couscous?

Absolutely. Cooked quinoa works wonderfully as a substitute and adds extra protein. Use a 1:2 ratio of quinoa to liquid. The cooking time will be slightly longer—typically 15 minutes. The texture will be slightly chewier but equally delicious.

→ What's the best way to store leftovers?

Store in an airtight container in the refrigerator for up to 2 days. The salad tastes great cold or gently reheated. If the couscous seems dry after refrigerating, drizzle with a bit more olive oil or fresh lemon juice before serving.

→ How can I add more protein to this dish?

Stir in cooked chickpeas, white beans, or lentils before combining with the dressing. Grilled halloumi cheese, tofu, or a side of grilled chicken or fish also pairs beautifully. Each addition brings its own Mediterranean flair to the salad.