Couscous Salad with Roasted Vegetables & Lemon Dressing
Fluffy couscous is tossed with caramelized roasted vegetables, fresh herbs, and a zesty lemon-olive oil dressing. This salad is great warm or cold — ideal for meal prep, picnics, or as a colorful side to grilled chicken, shrimp, or halloumi.
⏱️ Time Required:
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Ingredients:
For the Roasted Vegetables:
1 zucchini, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 small red onion, cut into chunks
1 medium carrot, sliced
2 tablespoons olive oil
Salt & black pepper, to taste
½ teaspoon dried oregano or thyme
For the Couscous:
1 cup couscous
1 cup hot vegetable broth or water
1 tablespoon olive oil
Pinch of salt
Lemon Dressing:
3 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
½ teaspoon Dijon mustard (optional, for depth)
1 clove garlic, finely grated or minced
Salt and black pepper, to taste
Add-Ins:
¼ cup chopped fresh parsley
2 tablespoons fresh mint or basil
Optional: ¼ cup crumbled feta, chickpeas, or toasted pine nuts
Instructions:
1. Roast the Vegetables:
Preheat oven to 425°F (220°C).
Toss chopped vegetables with olive oil, salt, pepper, and oregano.
Spread on a baking sheet and roast for 20–25 minutes, stirring once, until golden and tender.
2. Cook the Couscous:
In a bowl, combine couscous, a pinch of salt, and olive oil.
Pour hot broth over couscous, cover, and let sit for 5 minutes.
Fluff with a fork to separate the grain
3. Make the Lemon Dressing:
In a small jar or bowl, whisk together olive oil, lemon juice, zest, garlic, mustard, salt, and pepper.
4. Assemble the Salad:
In a large bowl, combine couscous, roasted vegetables, herbs, and any add-ins.
Pour over the lemon dressing and toss gently to combine
Optional Add-Ons:
Protein boost: Add grilled chicken, salmon, or chickpeas
Crunch: Sprinkle with chopped cucumbers or toasted seeds
Creamy touch: Top with avocado slices or a spoonful of Greek Yogurt
❓ frequently asked questions FAQ:
Q: Can I use pearl couscous (Israeli couscous)?
A: Yes! Just cook it according to package instructions and let it cool slightly before combining.
Q: How long does it keep?
A: 3–4 days in the fridge in an airtight container — great for meal prep.
Q: Can I make this vegan?
A: Absolutely — just skip the feta or use a plant-based version.
Nutritional Information
Calories: ~320
Protein: 7g
Fat: 15g
Carbs: 38g
Fiber: 5g
Sugar: 6g
Sodium: ~250mg