Go Back

Couscous Salad with Roasted Vegetables and Feta

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Salads
Cuisine Mediterranean
Servings 6 servings
Calories 300 kcal

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

Instructions
 

  • Step 1: Roast the Vegetables : Preheat oven to 425°F (220°C). Toss zucchini, bell peppers, eggplant, and red onion with olive oil, salt, pepper, and oregano. 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 : In a small saucepan, bring vegetable broth or water and 1 tablespoon olive oil to a boil. Stir in couscous, cover, and remove from heat. Let it steam for 5 minutes. Fluff couscous with a fork.
  • Step 3: Make the Dressing : In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, salt, and black pepper.
  • Step 4: Assemble the Salad : In a large mixing bowl, combine couscous, roasted vegetables, olives, and feta. Pour the dressing over the salad and toss gently to combine. Sprinkle with fresh parsley and mint if desired.
  • Step 5: Serve : Serve warm, at room temperature, or chilled.