Roasted Veggie Couscous with Garlic Lemon Dressing
This Mediterranean-style couscous salad is packed with colorful roasted vegetables and tossed in a refreshing lemon garlic dressing. It’s quick, healthy, and bursting with flavor — a perfect weekday lunch, light dinner, or meal prep favorite.
Prep time: 15 minutes
Cook time: 25 minutes
Total: 40 minutes
Servings:2–3
Ingredients
For the Roasted Veggies:
1 cup zucchini, diced
1 cup red bell pepper, diced
1 cup cherry tomatoes, halved
½ cup red onion, sliced
1 small carrot, chopped
2 tbsp olive oil
½ tsp salt
¼ tsp black pepper
½ tsp dried oregano or thyme
For the Couscous:
1 cup couscous
1 cup vegetable broth
1 tbsp olive oil
¼ tsp salt
For the Garlic Lemon Dressing:
3 tbsp extra virgin olive oil
1 ½ tbsp lemon juice
1 clove garlic, finely minced or grated
½ tsp Dijon mustard
½ tsp honey or maple syrup
Salt & black pepper, to taste
Optional Add-Ins:
¼ cup crumbled feta cheese or goat cheese
2 tbsp toasted pine nuts or almonds
2 tbsp fresh parsley or mint, chopped
¼ cup chickpeas, roasted or plain
Instructions
1. Roast the Vegetables
Preheat oven to 400°F (200°C).
Toss all vegetables with olive oil, salt, pepper, and oregano.
Spread evenly on a baking sheet and roast for 20–25 minutes, stirring halfway, until golden and tender.
2. Cook the Couscous
In a small pot, bring vegetable broth, olive oil, and salt to a boil.
Remove from heat, stir in couscous, and cover.
Let sit for 5 minutes, then fluff with a fork.
3. Make the Garlic Lemon Dressing
In a small bowl or jar, whisk together olive oil, lemon juice, garlic, Dijon, honey, salt, and pepper until emulsified.
Taste and adjust seasoning if needed.
4. Assemble the Salad
In a large bowl, combine fluffed couscous and roasted vegetables.
Pour over the garlic lemon dressing and toss gently to coat.
Add feta, herbs, and nuts (if using).
Serve warm, room temperature, or chilled.
Chef’s Tips
For more protein: Add grilled chicken, salmon, or chickpeas.
Want more flavor? Mix in a spoonful of basil pesto or sun-dried tomato oil.
For a grain variation: Swap couscous for quinoa or pearled barley.
Meal prep tip: Store dressing separately and toss before serving to keep it fresh.
Frequently Asked Questions
Q1: Can I make this ahead of time?
Yes! It keeps well in the fridge for 3–4 days. Just store it in an airtight container and toss before serving.
Q2: Can I use pearl couscous instead of regular couscous?
Absolutely — just cook it like pasta (boil and drain) before adding to the salad.
Q3: What’s the best way to serve it?
Serve it warm as a main dish or chilled as a side salad with grilled meats or halloumi.
Nutritional Information
Calories: 430 kcal
Protein: 10 g
Fat: 22 g
Carbs: 46 g
Fiber: 6 g