The Couscous Salad with Roasted Vegetables and Feta is a vibrant, wholesome dish that combines fluffy couscous with sweet roasted vegetables, briny Kalamata olives, and creamy feta cheese. Tossed in a light lemon-olive oil dressing and finished with fresh herbs, this salad is bright, flavorful, and satisfying.

Perfect for lunch, dinner, or as a side dish for gatherings, this salad captures the essence of Mediterranean cuisine. The roasted vegetables add a depth of flavor and slight caramelization, while the couscous soaks up the zesty dressing, creating a dish that is both hearty and refreshing.

Why I Love This Recipe

I love this salad because it’s easy to make yet impressively flavorful. The combination of roasted vegetables and fluffy couscous is comforting and healthy, while the feta adds a creamy, salty contrast. It’s versatile, can be served warm or chilled, and works well as a main course or side dish.

It’s a recipe that celebrates fresh, seasonal ingredients, letting their natural flavors shine while being enhanced by a simple, zesty dressing.

Why It’s a Must-Try Dish

• Healthy & Nutrient-Packed: Full of fiber, vitamins, and plant-based protein.
• Fresh & Flavorful: Bright lemon dressing complements roasted vegetables perfectly.
• Quick and Easy: Roasting takes only 20–25 minutes.
• Mediterranean Inspiration: Brings authentic flavors to your table.
• Versatile: Serve as a side dish, main dish, or meal prep salad.

Preparation and Cooking Time

• Preparation Time: 15 minutes
• Cooking Time: 25 minutes
• Total Time: 40 minutes

Servings and Nutritional Info

• Servings: 4–6
• Calories: ~300 kcal per serving

Course and Cuisine

• Course: Salad / Side Dish / Main Dish
• Cuisine: Mediterranean / Healthy

Ingredients

For the Roasted Vegetables:

• 1 medium zucchini, diced
• 1 medium red bell pepper, diced
• 1 medium yellow bell pepper, diced
• 1 medium eggplant, diced
• 1 small red onion, chopped
• 2 tablespoons olive oil
• Salt and black pepper, to taste
• ½ teaspoon dried oregano

For the Couscous:

• 1 cup couscous
• 1 cup vegetable broth or water
• 1 tablespoon olive oil

For the Salad:

• ½ cup Kalamata olives, pitted and sliced
• ½ cup crumbled feta cheese
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh mint, chopped (optional)

For the Dressing:

• 3 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• Salt and black pepper, to taste

Cooking Directions

Step 1: Roast the Vegetables

1. Preheat oven to 425°F (220°C).
2. Toss zucchini, bell peppers, eggplant, and red onion with olive oil, salt, pepper, and oregano.
3. Spread evenly on a baking sheet and roast for 20–25 minutes, stirring halfway through, until vegetables are tender and lightly caramelized.

Step 2: Prepare the Couscous

1. In a small saucepan, bring vegetable broth or water and 1 tablespoon olive oil to a boil.
2. Stir in couscous, cover, and remove from heat. Let it steam for 5 minutes.
3. Fluff couscous with a fork.

Step 3: Make the Dressing

1. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, salt, and black pepper.

Step 4: Assemble the Salad

1. In a large mixing bowl, combine couscous, roasted vegetables, olives, and feta.
2. Pour the dressing over the salad and toss gently to combine.
3. Sprinkle with fresh parsley and mint if desired.

Step 5: Serve

1. Serve warm, at room temperature, or chilled.

Step-by-Step Preparation Summary

1. Preheat oven and roast vegetables with olive oil and seasoning.
2. Cook couscous in broth and fluff with a fork.
3. Whisk dressing with olive oil, lemon, mustard, and garlic.
4. Combine couscous, vegetables, olives, and feta in a large bowl.
5. Toss with dressing and garnish with fresh herbs.

How to Serve

• Serve as a side dish with grilled meats or seafood.
• Enjoy as a main course for a light, vegetarian meal.
• Perfect for meal prep — store in airtight containers and enjoy over 2–3 days.
• Garnish with extra feta, herbs, or lemon wedges for presentation.

Recipe Tips

• Roast vegetables evenly by cutting them into uniform sizes.
• Use vegetable broth to cook couscous for extra flavor.
• Chill for 15–20 minutes to let flavors meld before serving.
• Add a pinch of red pepper flakes for a subtle kick.
• Avoid overcooking couscous — it should be fluffy, not mushy.

Variations

1. Grain Alternatives:
   Substitute couscous with quinoa, bulgur, or farro.
2. Add Protein:
   Include chickpeas, grilled chicken, or shrimp for a hearty salad.
3. Vegan Version:
   Omit feta or replace with plant-based cheese.
4. Herb Variations:
   Swap parsley and mint with basil, cilantro, or dill.
5. Roasted Sweet Potato Version:
   Replace some vegetables with roasted sweet potato cubes for a sweeter flavor.
6. Nutty Addition:
   Sprinkle with toasted pine nuts or almonds for crunch.

Freezing and Storage

• Refrigeration: Store in an airtight container for 2–3 days. Add feta just before serving for best texture.
• Freezing: Not recommended — roasted vegetables and feta do not freeze well.

Special Equipment Needed

• Baking sheet for roasting vegetables
• Medium saucepan for couscous
• Large mixing bowl
• Small bowl for dressing
• Knife and cutting board

Frequently Asked Questions (FAQ)

Q1: Can I make this salad ahead of time?
Yes — roast vegetables and prepare couscous in advance. Store separately or assemble and add dressing just before serving.

Q2: Can I serve it warm?
Yes — it’s delicious warm, at room temperature, or chilled.

Q3: Can I add other vegetables?
Absolutely — zucchini, carrots, bell peppers, or cherry tomatoes work well.

Q4: Is it vegetarian?
Yes — naturally vegetarian; remove feta to make vegan.

Q5: Can I substitute the couscous?
Yes — quinoa, bulgur, or farro are great alternatives.

Conclusion

The Couscous Salad with Roasted Vegetables and Feta is a healthy, vibrant, and flavorful Mediterranean dish that’s easy to prepare and versatile. Roasted vegetables, fluffy couscous, briny olives, and creamy feta combine with a tangy lemon vinaigrette to create a dish that is satisfying, colorful, and nutrient-packed.

Perfect for meal prep, entertaining, or a light vegetarian meal, this salad is a Mediterranean classic that will quickly become a staple in your kitchen.