Mediterranean Couscous Salad (Print Version)
Fluffy couscous combined with roasted vegetables and fresh herbs in a lemony dressing.
# 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 - ½ teaspoon sea salt
08 - ¼ teaspoon freshly ground black pepper
→ Couscous
09 - 1 cup couscous
10 - 1¼ cups boiling vegetable broth
11 - 1 tablespoon 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 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 - ½ teaspoon dried oregano
22 - Salt and black pepper, to taste
# Step-by-Step Guide:
01 - Preheat the oven to 425°F. 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, then toss to coat evenly.
02 - Roast the vegetables for 20 to 25 minutes, stirring halfway through, until tender and lightly browned. Remove and set aside to cool slightly.
03 - Place couscous in a large bowl. Pour boiling vegetable broth and 1 tablespoon olive oil over it. Cover and let stand for 5 minutes. Fluff with a fork to separate the grains.
04 - In a small bowl, whisk together extra virgin olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper until well combined.
05 - Add the roasted vegetables, cherry tomatoes, olives, feta cheese, parsley, basil, and optional mint to the couscous. Pour the dressing over the mixture and toss gently to combine. Adjust seasoning to taste.
06 - Serve the salad at room temperature or chilled according to preference.
# Expert Suggestions:
01 -
- The vegetables actually taste better when they're roasted until they caramelize, and you'll taste the difference the moment they hit your tongue.
- It comes together in under an hour and tastes even better the next day, which means less stress and more flexibility for your week.
- Everyone at the table will eat it, whether they usually eat salads or not, because the couscous and dressing make it feel substantial and satisfying.
02 -
- Don't skip stirring the vegetables halfway through roasting, or you'll end up with one side golden and one side pale and steamed.
- The couscous will continue absorbing liquid as it sits, so if you're not eating it right away, you might need to add a splash more lemon dressing before serving.
- Fresh herbs make this salad; dried herbs simply won't deliver the same brightness and freshness you're after.
03 -
- Cut your vegetables into roughly the same size so they roast at the same speed and develop that golden, caramelized exterior evenly.
- Use boiling broth straight from the kettle when you pour it over the couscous—the heat is what makes it fluff up properly, so temperature matters.
- Make the dressing while the vegetables roast so you're not rushing at the end, and taste it before adding it to the salad so you can adjust the lemon and salt to your preference.