Save to Pinterest There's something about the smell of vegetables hitting a hot oven that makes me feel like I'm actually cooking something worth serving. I discovered this couscous salad on a Tuesday when my fridge was overflowing with peppers and I had exactly twenty minutes before people were coming over. It turned into the kind of dish that keeps people coming back for the recipe, not just the taste.
My neighbor Sarah brought her partner over one evening, and when she tasted this salad cold straight from the fridge the next day, she actually asked if I'd made it at a restaurant. I hadn't added the feta yet that morning, just the lemon dressing and herbs, and somehow that made it even better—lighter, brighter. That's when I realized this wasn't just a side dish.
Ingredients
- Zucchini: One medium zucchini, diced—the roasting mellows its wateriness and brings out sweetness you didn't know was there.
- Red bell pepper: One red one, diced—these get almost jammy in the oven, so don't skip the color.
- Yellow bell pepper: One yellow one, diced—gives the dish brightness and a slightly different flavor note than the red.
- Red onion: One small one, cut into wedges—they caramelize beautifully and mellow out completely, no sharp bite left.
- Cherry tomatoes: One cup, halved—split them open so the dressing can soak in and they become little flavor bombs.
- Olive oil for roasting: Two tablespoons—more than you think you need, but it's what creates that golden edge.
- Salt and pepper: Half teaspoon salt, quarter teaspoon black pepper—season the vegetables generously before roasting.
- Couscous: One cup—this fluffy grain soaks up dressing beautifully, which is why it works here instead of rice.
- Vegetable broth: One cup, or water in a pinch—broth adds subtle depth, but water works just fine.
- Olive oil for couscous: One tablespoon—keeps the grains separate and tender.
- Extra-virgin olive oil: Quarter cup for the dressing—save the good stuff here, not for roasting.
- Lemon: One lemon for juice and zest—the zest is essential, don't skip it.
- Dijon mustard: One teaspoon—acts as an emulsifier so the dressing stays mixed instead of separating.
- Garlic: One clove, finely minced—raw garlic in the dressing keeps it punchy.
- Honey or maple syrup: Half teaspoon—a tiny bit of sweetness to balance the lemon.
- Fresh parsley: Quarter cup, chopped—adds color and a fresh herbal note.
- Fresh mint: Two tablespoons, chopped—optional, but it changes everything if you add it.
- Feta cheese: One third cup, crumbled—salty, tangy, and worth every crumb.
- Toasted pine nuts or slivered almonds: Two tablespoons—adds texture and richness; toast them yourself if you can.
Instructions
- Heat your oven and prep:
- Preheat to 425°F and line a baking sheet with parchment paper. This temperature gets hot enough to actually caramelize the vegetables instead of just softening them.
- Season and roast the vegetables:
- Toss your diced zucchini, both peppers, onion wedges, and tomato halves with two tablespoons of olive oil, salt, and pepper. Spread them out in a single layer and roast for twenty to twenty-five minutes, stirring halfway through—you want the edges to look slightly browned and wrinkled, not pale.
- Cook the couscous:
- While the vegetables roast, bring your broth to a boil, then stir in the couscous, one tablespoon of olive oil, and a pinch of salt. Cover the pan, remove it from heat, and let it sit undisturbed for five minutes. Fluff it with a fork so each grain separates.
- Make the dressing:
- In a small bowl, whisk together the lemon juice, zest, quarter cup of extra-virgin olive oil, mustard, minced garlic, and a small drizzle of honey. Taste it and adjust salt and pepper—it should taste bright and slightly sharp.
- Combine everything:
- Tip your cooked couscous into a large bowl, add the roasted vegetables, parsley, and mint. Pour the dressing over everything and toss until the couscous has absorbed the lemony flavor.
- Finish and serve:
- Scatter crumbled feta and toasted nuts over the top just before serving. You can eat this warm straight away or let it cool and serve it at room temperature.
Save to Pinterest I brought this to a picnic last summer, and a friend who usually avoids vegetable-heavy dishes came back for seconds without hesitation. That's when I understood that good food isn't about being healthy or impressive—it's about flavor being so genuinely delicious that nobody questions whether there's meat involved.
Why the Roasting Makes All the Difference
Raw vegetables are fine, but roasting them changes everything. The high heat concentrates their sugars and creates those caramelized edges that taste almost sweet. You're not trying to cook them until they're soft; you're trying to cook them until they taste better than they ever could raw. That golden color is your target.
Temperature and Timing Flexibility
This salad is genuinely good at any temperature, which is why it works as a potluck dish, a packed lunch, or something you serve warm at dinner. If you make it ahead, the flavors actually deepen as the dressing soaks into the couscous. Cold from the fridge, it's refreshing. Warm, it's more comforting. There's no wrong way to serve it.
Making It Your Own
The base of roasted vegetables and couscous is solid, but the flavor changes depending on what you add next. Try grilled chicken if you want protein, or roasted chickpeas if you're keeping it vegetarian. The mint is optional but genuinely shifts the whole personality of the dish—it adds something almost bright and unexpected. Swap the feta for goat cheese if that's what you have, or leave it off entirely if you're vegan.
- Add grilled halloumi or chickpeas to turn this into a proper main course instead of a side.
- If you can't find fresh mint, parsley alone is completely fine; don't stress about making it perfect.
- Leftovers keep for two days refrigerated, so make extra if you know you'll want it for lunch.
Save to Pinterest This is the kind of salad that tastes like summer in a bowl but doesn't require you to spend hours in the kitchen. Once you make it once, you'll find yourself making it again and again.
Common Recipe Questions
- → What vegetables work best for roasting in this dish?
Zucchini, red and yellow bell peppers, red onion, and cherry tomatoes roast beautifully, becoming tender and caramelized.
- → Can the feta cheese be substituted or omitted?
Yes, you can omit feta for a vegan option or replace it with plant-based cheese alternatives without compromising flavor.
- → How do I prepare couscous to keep it fluffy?
After boiling vegetable broth, stir in couscous with a bit of olive oil and salt, remove from heat, cover, and let sit for 5 minutes. Then fluff with a fork.
- → What purpose do the lemon dressing's mustard and garlic serve?
Dijon mustard and minced garlic add depth and a subtle zing, balancing the fresh citrus and olive oil components.
- → Can I add protein to this salad?
Yes, grilled halloumi or chickpeas complement this dish well, increasing its protein content while maintaining freshness.
- → How should I store leftovers for best quality?
Keep leftovers refrigerated in a sealed container for up to 2 days to preserve freshness and flavor.