Mediterranean Couscous Salad (Print Version)
Fluffy couscous combined with roasted veggies, fresh herbs, and tangy lemon for a vibrant light 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 tbsp olive oil
07 - ½ tsp sea salt
08 - ¼ tsp freshly ground black pepper
→ Couscous
09 - 1 cup couscous
10 - 1¼ cups boiling vegetable broth
11 - 1 tbsp olive oil
→ Salad Additions
12 - 1 cup cherry tomatoes, halved
13 - ½ cup Kalamata olives, pitted and sliced
14 - ⅓ cup crumbled feta cheese
15 - ¼ cup fresh parsley, chopped
16 - 2 tbsp fresh basil, chopped
17 - 1 tbsp fresh mint, chopped (optional)
→ Lemon Dressing
18 - 3 tbsp extra virgin olive oil
19 - Juice of 1 large lemon (about 2 tbsp)
20 - 1 garlic clove, minced
21 - ½ tsp dried oregano
22 - Salt and pepper, to taste
# Directions:
01 - Set oven to 425°F. Prepare for roasting vegetables.
02 - Arrange zucchini, bell peppers, red onion, and eggplant on a baking sheet. Drizzle with 2 tablespoons olive oil, season with sea salt and black pepper, and toss to coat evenly.
03 - Roast vegetables for 20 to 25 minutes, stirring halfway until tender and lightly browned. Remove from oven 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. Fluff with a fork.
05 - In a small bowl, whisk extra virgin olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper until combined.
06 - Mix roasted vegetables, cherry tomatoes, olives, feta, parsley, basil, and mint (if using) into the fluffed couscous.
07 - Pour dressing over salad and toss gently to combine. Adjust seasoning as needed.
08 - Serve salad at room temperature or chilled according to preference.
# Expert Tips:
01 -
- It comes together in under an hour, leaving you more time to enjoy the company of whoever you're feeding.
- Every vegetable caramelizes just right in the oven, turning sweet and tender while you barely lift a finger.
- The lemon dressing wakes up every bite without ever feeling heavy or complicated.
- It tastes even better the next day, making it perfect for meal prep or bringing to gatherings.
02 -
- Don't skip the broiler check halfway through roasting—vegetables go from perfectly golden to slightly burnt faster than you'd think, and stirring them is the difference between magic and regret.
- Room temperature couscous absorbs dressing better than cold couscous, so if you're serving it chilled, dress it while it's still warm and let it cool in the dressing rather than the other way around.
- Fresh herbs make or break this dish—dried herbs will leave you wondering why it tastes flat and forgettable.
03 -
- Dice your vegetables slightly larger than you think you need—they shrink as they roast, and you want hearty pieces, not tiny shreds.
- Use the best lemon and olive oil you can find because they're the stars here, and their quality matters more than any fancy technique ever could.