Mediterranean Couscous Salad Roasted Vegetables (Printable)

Vibrant couscous with roasted veggies, zesty lemon dressing, and feta cheese.

# What You'll Need:

→ Vegetables

01 - 1 medium zucchini, diced
02 - 1 red bell pepper, diced
03 - 1 yellow bell pepper, diced
04 - 1 small red onion, chopped
05 - 1 small eggplant, diced
06 - 2 tbsp olive oil
07 - 1/2 tsp salt
08 - 1/4 tsp black pepper

→ Couscous

09 - 1 cup couscous
10 - 1 cup boiling water
11 - 1/2 tsp salt
12 - 1 tbsp olive oil

→ Salad Mix-Ins

13 - 1/2 cup cherry tomatoes, halved
14 - 1/3 cup Kalamata olives, pitted and sliced
15 - 1/4 cup crumbled feta cheese
16 - 2 tbsp chopped fresh parsley
17 - 2 tbsp chopped fresh mint

→ Dressing

18 - 3 tbsp extra virgin olive oil
19 - Juice of 1 lemon
20 - 1 garlic clove, minced
21 - 1/2 tsp dried oregano
22 - Salt and pepper to taste

# How to Make It:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Toss zucchini, bell peppers, red onion, and eggplant with olive oil, salt, and black pepper. Spread evenly on the baking sheet.
03 - Roast for 20–25 minutes, stirring halfway, until vegetables are tender and slightly caramelized. Cool slightly.
04 - Place couscous in a heatproof bowl. Add 1 cup boiling water, salt, and olive oil. Cover and let sit for 5 minutes. Fluff with a fork.
05 - In a small bowl, whisk together olive oil, lemon juice, minced garlic, oregano, salt, and pepper.
06 - In a large bowl, combine couscous, roasted vegetables, cherry tomatoes, olives, feta, parsley, and mint.
07 - Pour dressing over the salad and toss gently to combine. Serve warm, at room temperature, or chilled.

# Expert Advice:

01 -
  • It tastes like summer no matter what season it actually is outside your window.
  • Roasting brings out a sweetness in the vegetables that raw salads just can't match.
  • The lemon-herb dressing ties everything together with brightness that makes you reach for another forkful.
  • It's genuinely good for you, but it doesn't taste like you're being healthy.
02 -
  • Don't skip stirring the vegetables halfway through roasting; I learned this the hard way when the bottom layer burned and the top was still raw.
  • Lemon juice makes or breaks this dish, so use fresh lemon, not concentrate; the difference is the whole reason people ask for the recipe.
  • If you make this ahead, dress it just before serving because the couscous will absorb all the dressing liquid if it sits overnight.
03 -
  • Use a mandoline to slice the red onion paper-thin if you have one; it looks prettier and tastes less sharp.
  • Toast your dried oregano in a dry pan for 30 seconds before adding it to the dressing; it wakes up the flavor in a way that feels almost magical.
  • Make a double batch of the dressing and use it on roasted vegetables, grilled chicken, or even scrambled eggs throughout the week.

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