Mediterranean Greek-Style Cauliflower, Sweet Potato & Couscous Salad
This vibrant Mediterranean salad combines roasted cauliflower and sweet potatoes with fluffy couscous, olives, and a zesty lemon-herb dressing. Finished with creamy feta and fresh herbs, it’s a balanced mix of warm and cool textures — earthy, tangy, and utterly satisfying.
⏱️ Time
Prep: 20 minutes
Cook: 25 minutes
Total: ~45 minutes
Ingredients
For the Roasted Vegetables:
2 cups cauliflower florets
1 medium sweet potato, peeled and diced
2 tbsp olive oil
½ tsp dried oregano
½ tsp paprika
Salt and pepper, to taste
For the Couscous:
1 cup couscous (regular or whole wheat)
1 cup vegetable broth or water
1 tbsp olive oil
Pinch of salt
For the Salad Mix:
¼ cup Kalamata olives, halved
½ cup cherry tomatoes, halved
¼ cup cucumber, diced
¼ red onion, thinly sliced
¼ cup crumbled feta cheese
2 tbsp chopped fresh parsley or mint
For the Lemon-Herb Dressing:
3 tbsp extra virgin olive oil
1½ tbsp lemon juice
1 tsp honey (optional for balance)
1 garlic clove, minced
½ tsp Dijon mustard
Salt and black pepper, to taste
Instructions
Step 1: Roast the Vegetables
1. Preheat oven to 425°F (220°C).
2. Toss cauliflower and sweet potato with olive oil, oregano, paprika, salt, and pepper.
3. Spread on a baking sheet and roast for 20–25 minutes, turning halfway, until tender and golden.
Step 2: Prepare the Couscous
1. In a saucepan, bring broth (or water) to a boil.
2. Stir in couscous, olive oil, and a pinch of salt.
3. Remove from heat, cover, and let sit for 5 minutes.
4. Fluff with a fork and let cool slightly.
Step 3: Make the Dressing
1. In a small bowl, whisk together olive oil, lemon juice, honey, garlic, Dijon mustard, salt, and pepper until emulsified.
Step 4: Assemble the Salad
1. In a large bowl, combine roasted cauliflower, sweet potatoes, couscous, olives, tomatoes, cucumber, onion, and parsley.
2. Pour dressing over and toss gently to coat.
3. Sprinkle feta cheese on top before serving.
Notes & Tips
Make it vegan: Skip feta or replace it with vegan feta or toasted chickpeas.
Add protein: Top with grilled chicken, shrimp, or chickpeas.
Make ahead: Perfect for meal prep — keeps well in the fridge for up to 3 days.
Extra flavor: Add a spoonful of tzatziki or Greek yogurt on the side.
❓ Frequently asked questions FAQ
Q: Can I use another grain instead of couscous?
A: Yes! Quinoa, bulgur, or pearl couscous all work beautifully.
Q: Can I serve it warm or cold?
A: Both — it’s delicious warm right after roasting or chilled for a refreshing salad.
Q: How do I make it spicier?
A: Add a pinch of chili flakes or a drizzle of harissa to the dressing.
Nutrition information
Calories: ~430 kcal
Protein: 12g
Carbs: 52g
Fat: 18g
Fiber: 6g