Warm Roasted Vegetables Harvest Couscous Salad
This cozy, wholesome salad celebrates the best of Mediterranean harvest flavors — roasted root vegetables, sweet squash, and earthy herbs, all tossed with light couscous and a zesty lemon-garlic dressing. It’s warm, hearty, and perfect for lunch or dinner on cooler days.
⏱️ Time
Prep time: 20 minutes
Total time: 50 minutes
Ingredients
For the Roasted Vegetables:
1 small sweet potato, peeled and diced
1 small zucchini, sliced
1 red bell pepper, chopped
1 small carrot, chopped
1 cup cauliflower florets or broccoli florets
2 tbsp olive oil
½ tsp paprika
½ tsp ground cumin
½ tsp dried thyme or oregano
Salt and black pepper, to taste
For the Couscous:
1 cup couscous
1 cup boiling water or vegetable broth
1 tbsp olive oil
Pinch of salt
For the Lemon-Herb Dressing:
3 tbsp olive oil
1 ½ tbsp lemon juice
1 tsp honey or maple syrup
1 tsp Dijon mustard
1 small garlic clove, minced
1 tbsp fresh parsley or mint, finely chopped
Salt and pepper, to taste
Optional Add-Ins:
¼ cup crumbled feta cheese (or vegan feta)
2 tbsp toasted almonds, pecans, or pumpkin seeds
¼ cup pomegranate seeds (for a sweet pop)
Handful of baby spinach or arugula
Instructions
1. Roast the Vegetables
1. Preheat oven to 200°C (400°F).
2. Line a baking tray with parchment paper.
3. Toss all chopped vegetables with olive oil, paprika, cumin, thyme, salt, and pepper.
4. Spread in a single layer and roast for 25–30 minutes, stirring halfway, until golden and tender.
2. Prepare the Couscous
1. In a bowl, combine couscous, olive oil, and salt.
2. Pour boiling water or broth over it, cover, and let sit for 10 minutes.
3. Fluff with a fork and set aside.
3. Make the Lemon-Herb Dressing
1. Whisk together olive oil, lemon juice, honey, Dijon mustard, garlic, parsley, salt, and pepper until smooth and emulsified.
2. Taste and adjust lemon or salt as needed.
4. Assemble the Salad
1. In a large bowl, combine couscous and warm roasted vegetables.
2. Drizzle with the lemon-herb dressing and toss gently.
3. Fold in optional toppings — feta, seeds, or pomegranate.
4. Serve warm or at room temperature.
Notes & Tips
Make it ahead: It tastes even better after resting for 30 minutes — the dressing absorbs beautifully.
Add protein: Toss in chickpeas or grilled halloumi for a complete meal.
Roasting tip: Cut vegetables evenly so they cook at the same rate.
Vegan option: Use maple syrup instead of honey and skip the feta.
Frequently asked questions FAQs
Q: Can I use pearl couscous instead of regular couscous?
Yes! Just cook pearl couscous on the stove according to package directions — it gives a chewier, more filling texture.
Q: Can I serve it cold?
Definitely — it’s delicious both warm and chilled as a next-day lunch.
Q: What other veggies can I use?
Try roasted beets, Brussels sprouts, or butternut squash for extra depth.
️ Nutritional Information
Calories: 440 kcal
Protein: 10 g
Fat: 21 g
Carbohydrates: 52 g
Fiber: 8 g
Sugars: 9 g