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Couscous Salad With Roasted Veggies - Fresh, Colorful, and Easy

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings

Ingredients

  • For the couscous: 1 1/2 cups couscous (traditional or whole wheat)
  • 2 cups vegetable broth (or water)
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt (adjust if broth is salty)
  • For the roasted veggies: 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 small red onion, sliced
  • 1 medium zucchini, chopped
  • 1 small eggplant, chopped (optional but great)
  • 1 cup cherry tomatoes, halved
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • Salt and black pepper, to taste
  • For the dressing: 1/4 cup extra-virgin olive oil
  • 1 large lemon, juiced (about 3 tablespoons)
  • 1 teaspoon Dijon mustard
  • 1 small garlic clove, minced
  • 1 teaspoon honey or maple syrup
  • Salt and black pepper, to taste
  • Finishing touches: 1/2 cup crumbled feta or goat cheese (optional)
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons chopped fresh mint or basil
  • 1/4 cup toasted pine nuts, almonds, or pumpkin seeds

Instructions

  • Heat the oven. Preheat to 425°F (220°C). Line a large baking sheet with parchment for easy cleanup.
  • Prep the veggies. Chop peppers, onion, zucchini, and eggplant into bite-size pieces. Halve the cherry tomatoes.
  • Season and roast. Toss vegetables with olive oil, smoked paprika, oregano, garlic powder, salt, and pepper. Spread in a single layer. Roast for 20–25 minutes, stirring once, until tender and caramelized. Add tomatoes in the last 10 minutes so they soften but don’t collapse completely.
  • Make the couscous. Bring broth (or water), olive oil, and salt to a boil. Stir in couscous, cover, and remove from heat. Let sit for 5 minutes, then fluff with a fork to separate the grains.
  • Whisk the dressing. In a small bowl, whisk olive oil, lemon juice, Dijon, garlic, honey, salt, and pepper until emulsified. Taste and adjust lemon or sweetness as needed.
  • Combine. Add the roasted vegetables to the fluffed couscous. Pour in most of the dressing and toss gently. Fold in herbs, nuts, and cheese if using.
  • Adjust and serve. Taste and add the remaining dressing, extra lemon, or salt and pepper. Serve warm, at room temperature, or chilled.