Roasted Vegetable Couscous Salad with Lemon Dressing Recipe
A vibrant and healthy roasted vegetable couscous salad dressed with a zesty lemon vinaigrette, perfect as a warm side dish or a refreshing cold salad. Featuring a medley of roasted grape tomatoes, red onions, sweet bell peppers, and zucchini, combined with pearl couscous, toasted pine nuts, fresh parsley, and creamy feta cheese.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
Roasted Vegetables
- 4 cups mixed vegetables, chopped into small pieces (grape tomatoes, red onions, sweet bell peppers, zucchini)
- 3 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon dried thyme
- ¼ teaspoon black pepper
- 2 cloves garlic, crushed
Couscous
- 4 cups pearl couscous, cooked according to package instructions
Dressing and Garnishes
- ¼ cup pine nuts, toasted (optional)
- ¼ cup parsley, finely chopped
- ¼ cup feta cheese, crumbled
- ¼ cup lemon juice
- 1 teaspoon lemon zest
- ½ cup olive oil
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to get ready for roasting the vegetables.
- Prepare Vegetables: In a large bowl, combine the chopped grape tomatoes, red onions, bell peppers, and zucchini with 3 tablespoons of olive oil, salt, dried thyme, black pepper, and crushed garlic. Mix thoroughly to coat all vegetable pieces evenly with the oil and seasonings.
- Roast Vegetables: Spray a large baking sheet with cooking spray and spread the vegetable mixture in an even layer. Roast in the preheated oven for 30 to 40 minutes, checking at 30 minutes to monitor browning, until vegetables are tender and nicely caramelized. Once done, remove and let cool.
- Cook Couscous: While the vegetables roast, prepare the pearl couscous according to package instructions and set aside.
- Make Dressing: In a small bowl, whisk together the lemon juice, lemon zest, and ½ cup olive oil until well combined. This will be the bright, tangy dressing for the salad.
- Combine Salad: In a large mixing bowl, add the cooled roasted vegetables and cooked couscous. Pour in half of the lemon dressing along with the chopped parsley. Toss everything well to combine.
- Add Garnishes and Serve: Sprinkle the crumbled feta cheese and toasted pine nuts (if using) over the top. Serve the salad warm as a delicious side dish.
- Storage and Serving Tip: Store any leftovers in the refrigerator. For a cold salad serving, toss the leftovers with the remaining dressing before serving.
Notes
- Cooking time for roasting vegetables may vary depending on the size and moisture content of the vegetables. Monitor closely after 30 minutes.
- To toast pine nuts, dry roast them in a skillet over medium heat for 3-5 minutes until golden and fragrant; shake the pan frequently to prevent burning.
- Pearl couscous can be substituted with regular or whole wheat couscous if preferred, but cooking time and instructions will vary.
- This salad is versatile and can be served warm or cold depending on preference.
Keywords: roasted vegetable salad, couscous salad, lemon dressing, Mediterranean salad, healthy side dish, vegetarian salad
