Roasted Vegetable Couscous Salad
A colorful and nutritious Mediterranean-inspired salad combining roasted vegetables, fluffy Israeli couscous, tangy feta, and olives. Tossed in a zesty sun-dried tomato dressing, it’s perfect for quick lunches, light dinners, or meal prep.
Equipment
- 1-Baking tray
- 1 large mixing bowl
- 1 medium saucepan
- 1 Small Bowl (for dressing)
- Measuring Cups and Spoons
- Knife and chopping board
Ingredients
Salad:
- 250 g 1.5 cups Israeli (giant) couscous
- 10 cherry tomatoes
- 1 courgette zucchini, diced
- 0.5 aubergine eggplant, diced
- 2 bell peppers diced
- 1 small red onion diced
- 1 tbsp olive oil
- Pinch of sea salt and ground black pepper
- 60 g 0.5 cups feta, crumbled
- 80 g 0.66 cups olives, halved
- 10 sun-dried tomatoes 0.25 cups, chopped
Dressing:
- 4 tbsp sun-dried tomato oil or olive oil
- Juice of 0.5 lemon
- 1 tbsp honey
- 1 tbsp Dijon mustard
- Pinch of sea salt and ground black pepper
Instructions
- Preheat the Oven: Begin by preheating your oven to 190°C (375°F) or 170°C if using a fan-assisted oven. Proper preheating ensures that the vegetables roast evenly and develop a natural sweetness rather than steaming. Line a baking tray with parchment paper to prevent sticking and make cleanup easier.
- Prepare the Vegetables: Wash all vegetables thoroughly. Dice 1 courgette, half an aubergine, 2 bell peppers, and 1 small red onion into bite-sized cubes, keeping pieces uniform to ensure even cooking. Leave the 10 cherry tomatoes whole to preserve their juices. Preparing vegetables carefully ensures a consistent texture and flavor throughout the salad.
- Season and Oil the Vegetables: Place all prepared vegetables onto the lined baking tray. Drizzle 1 tablespoon of olive oil evenly over them. Sprinkle a pinch of sea salt and ground black pepper to taste. Gently toss the vegetables using your hands or a spoon until all pieces are lightly coated in oil and seasoning. This helps the vegetables caramelize perfectly during roasting.
- Roast the Vegetables: Place the tray in the preheated oven and roast for 35 minutes, stirring halfway through to ensure even browning. Keep an eye on the vegetables they should be tender with slightly golden edges and a fragrant aroma. Roasting concentrates their natural flavors and creates a delicious base for the salad.
- Cook the Couscous: While the vegetables roast, bring a medium saucepan of water to a gentle boil. Add 250 g (1.5 cups) of Israeli (giant) couscous and simmer for 8–10 minutes until tender but still slightly firm. Drain thoroughly and transfer to a large mixing bowl. Fluff the couscous with a fork to keep it light and airy.
- Combine Couscous and Roasted Vegetables: Once roasted, remove the vegetables from the oven and allow them to cool slightly. Add them to the bowl of cooked couscous. Gently fold the mixture together, taking care not to crush delicate cherry tomatoes. This step ensures the flavors are evenly distributed while preserving the texture of the vegetables and couscous.
- Prepare the Dressing: In a small bowl, whisk together 4 tablespoons of sun-dried tomato oil (or olive oil), the juice of half a lemon, 1 tablespoon of honey, 1 tablespoon of Dijon mustard, and a pinch of sea salt and ground black pepper. Mix until smooth and emulsified. This homemade dressing adds tangy, sweet, and savory notes that enhance the salad.
- Dress the Salad: Pour the dressing evenly over the couscous and roasted vegetables. Gently fold the salad with a spoon or spatula until all ingredients are well coated. Take care to mix lightly to avoid breaking the vegetables while ensuring every bite is flavorful.
- Add Toppings: Top the dressed salad with 60 g (0.5 cups) of crumbled feta, 80 g (0.66 cups) of halved olives, and 10 chopped sun-dried tomatoes. These toppings add salty, tangy, and savory flavors that complement the roasted vegetables beautifully, giving the salad extra richness and texture.
- Serve and Enjoy: Transfer the salad to a serving bowl or platter. Serve immediately while slightly warm, or allow it to cool for a refreshing chilled version. Optionally, garnish with fresh herbs like parsley or mint. This salad works perfectly as a main, side, or meal-prep option, offering a colorful, nutritious, and satisfying dish.
Notes
- Use the oil from sun-dried tomatoes if available; it adds extra flavor and avoids waste.
- Roast vegetables evenly by cutting them into similar-sized pieces to ensure consistent cooking.
- Israeli (giant) couscous can be swapped for orzo, regular couscous, or small pasta shapes if unavailable.
- For added protein, stir in chickpeas, white beans, or cooked lentils.
- Toss through fresh greens like rocket, spinach, or baby kale just before serving for extra color and nutrition.
- Adjust seasoning and dressing to taste, especially if your feta or olives are particularly salty.
- This salad can be served warm, room temperature, or chilled, making it versatile for any meal.
