Mediterranean Couscous Salad (Print Version)
Fluffy couscous with roasted veggies, herbs, and lemon dressing for a bright, flavorful dish.
# 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 tablespoons olive oil
07 - 1/2 teaspoon sea salt
08 - 1/4 teaspoon freshly ground black pepper
→ Couscous
09 - 1 cup couscous
10 - 1 1/4 cups boiling vegetable broth
11 - 1 tablespoon olive oil
→ Salad Additions
12 - 1 cup cherry tomatoes, halved
13 - 1/2 cup Kalamata olives, pitted and sliced
14 - 1/3 cup crumbled feta cheese
15 - 1/4 cup fresh parsley, chopped
16 - 2 tablespoons fresh basil, chopped
17 - 1 tablespoon fresh mint, chopped (optional)
→ Lemon Dressing
18 - 3 tablespoons extra virgin olive oil
19 - Juice of 1 large lemon (about 2 tablespoons)
20 - 1 garlic clove, minced
21 - 1/2 teaspoon dried oregano
22 - Salt and pepper, to taste
# How to Cook:
01 - Preheat oven to 425°F.
02 - Arrange zucchini, bell peppers, red onion, and eggplant on a baking sheet. Drizzle with 2 tablespoons olive oil, season with salt and black pepper, and toss to coat evenly.
03 - Roast in oven for 20 to 25 minutes, stirring halfway through, until tender and lightly browned. Remove and let cool slightly.
04 - Place couscous in a large bowl. Pour boiling vegetable broth and 1 tablespoon olive oil over couscous. Cover and let stand for 5 minutes, then fluff with a fork.
05 - Whisk together extra virgin olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper in a small bowl.
06 - To the couscous, add roasted vegetables, cherry tomatoes, olives, feta, parsley, basil, and mint if using.
07 - Pour dressing over salad and toss gently to combine. Adjust seasoning as needed.
08 - Serve at room temperature or chilled.
# Expert Advice:
01 -
- It tastes even better the next day, making it a weeknight hero that rewards you twice.
- The roasted vegetables get sweet and jammy, turning something simple into something craveable.
- You can throw it together in under an hour, but it feels like you spent all afternoon cooking.
02 -
- Don't skip cooling the roasted vegetables before mixing—warm vegetables will make the couscous soggy and turn your feta into a puddle.
- Fresh herbs are non-negotiable; they're what separate this from tasting like a recipe card, and dried herbs lose their magic here.
03 -
- Cut your vegetables as evenly as possible so they finish roasting at the same time—no raw edges, no burnt corners.
- Add the fresh herbs right before serving so they stay vibrant and don't wilt into the salad.