Mediterranean Couscous Salad with Vegetables (Print version)
Fluffy couscous mixed with roasted vegetables, olives, and feta in a zesty lemon-herb dressing.
# Ingredient List:
→ Roasted 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 - 1/2 tsp salt
08 - 1/4 tsp black pepper
→ Couscous Base
09 - 1 cup couscous
10 - 1 cup boiling water
11 - 1/2 tsp salt
12 - 1 tbsp olive oil
→ Salad Mix-Ins
13 - 1/2 cup cherry tomatoes, halved
14 - 1/3 cup Kalamata olives, pitted and sliced
15 - 1/4 cup crumbled feta cheese
16 - 2 tbsp chopped fresh parsley
17 - 2 tbsp chopped fresh mint
→ Lemon-Herb Dressing
18 - 3 tbsp extra virgin olive oil
19 - Juice of 1 lemon
20 - 1 garlic clove, minced
21 - 1/2 tsp dried oregano
22 - Salt and pepper, to taste
# How To Make It:
01 - Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking.
02 - Toss the diced zucchini, bell peppers, red onion, and eggplant with olive oil, salt, and black pepper in a large bowl.
03 - Spread the seasoned vegetables evenly on the lined baking sheet. Roast for 20–25 minutes, stirring halfway through, until tender and slightly caramelized. Allow to cool slightly.
04 - Place couscous in a heatproof bowl. Add 1 cup of boiling water, salt, and olive oil. Cover tightly and let sit for 5 minutes. Fluff gently with a fork.
05 - In a small bowl, whisk together the extra virgin olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper until fully emulsified.
06 - In a large serving bowl, combine the fluffed couscous, roasted vegetables, cherry tomatoes, Kalamata olives, crumbled feta, parsley, and mint.
07 - Pour the lemon-herb dressing over the salad. Toss gently to coat all ingredients without crushing the vegetables. Serve warm, at room temperature, or chilled.
# Expert Advice:
01 -
- It comes together in under an hour, with most of the work being pleasant chopping and roasting.
- The warm roasted vegetables against cool fresh herbs create this unexpected textural magic.
- It tastes even better the next day, so you can actually relax instead of cooking.
02 -
- Don't fully cool the roasted vegetables before mixing; warm vegetables absorb the dressing better and release more flavor.
- If you're making this ahead, keep the dressing separate until just before serving, otherwise the couscous drinks it all up and turns dense.
- The quality of your lemon and olive oil makes a visible difference here since there are so few ingredients; this isn't the time to use budget versions.
03 -
- Taste the couscous before mixing it into the salad; it should be tender but still have a slight bite, not soft like mashed potatoes.
- The secret to this salad staying vibrant and fresh-tasting is using a light hand with the dressing and keeping the herbs separate until the very last moment.