Roasted Vegetable Couscous Salad

Bursting with vibrant flavors and nourishing ingredients, this Roasted Vegetable Couscous Salad is the perfect blend of hearty and refreshing. Tender couscous is paired with caramelized zucchini, red bell pepper, carrots, and red onion, all roasted to perfection and complemented by the juicy sweetness of fresh cherry tomatoes. A zesty homemade lemon-garlic dressing ties it all together, while fresh parsley and optional crumbled feta add a flavorful finishing touch. Ready in just 40 minutes, this wholesome salad is ideal for meal prep, a light lunch, or as a colorful side dish at your next gathering. Easy to make, loaded with roasted vegetable goodness, and packed with Mediterranean-inspired flavors, this recipe will become a go-to in your weekly rotation. Serve it warm, chilled, or at room temperature, and enjoy a vibrant taste of simple, healthy cooking!

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 cup Couscous
• 1.25 cups Vegetable broth
• 1 medium Zucchini
• 1 large Red bell pepper
• 1 large Carrot
• 1 medium Red onion
• 3 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 0.5 teaspoon Paprika
• 1 cup Cherry tomatoes
• 0.5 cup Fresh parsley
• 1 medium Lemon
• 1 clove Garlic
• 0.5 cup Feta cheese (optional)

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Cut the zucchini, red bell pepper, carrot, and red onion into bite-sized pieces.

Step 3

In a large mixing bowl, toss the chopped vegetables (except cherry tomatoes) with 2 tablespoons of olive oil, salt, black pepper, and paprika until well coated.

Step 4

Spread the vegetables evenly on a baking sheet lined with parchment paper.

Step 5

Roast the vegetables in the oven for 20 minutes, shaking the tray halfway through cooking to ensure even roasting.

Step 6

Meanwhile, bring the vegetable broth to a boil in a medium saucepan.

Step 7

Once boiling, remove the saucepan from heat, stir in the couscous, cover with a lid, and let it rest for 5 minutes.

Step 8

While the couscous rests, prepare the lemon dressing. In a small bowl, whisk together the juice of the lemon, 1 tablespoon olive oil, and a finely minced garlic clove.

Step 9

Fluff the cooked couscous with a fork and transfer it to a large mixing bowl.

Step 10

Add the roasted vegetables, cherry tomatoes, chopped fresh parsley, and the lemon dressing to the couscous. Toss gently to combine.

Step 11

If desired, stir in crumbled feta cheese for a creamy, tangy finish.

Step 12

Serve warm, at room temperature, or chilled. Enjoy!

Nutrition Facts

Serving size	1380.5 grams (1380.5g)

Amount per serving	% Daily Value*
Calories	1234

Total Fat 72.50g	93%
Saturated Fat 25.40g	127%
Polyunsaturated Fat 5.20g
Cholesterol 107mg	36%
Sodium 6640mg	289%
Total Carbohydrate 114.70g	42%
Dietary Fiber 19.00g	68%
Total Sugars 39.10g
Protein 36.20g	72%

Vitamin D 0IU	0%
Calcium 789mg	61%
Iron 6mg	35%
Potassium 2288mg	49%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.9%

Protein: 11.5%

Carbs: 36.5%