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Roasted Vegetable Couscous Salad

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Salads
Cuisine Mediterranean
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • 1 cup couscous
  • 1 ¼ cups vegetable broth or water
  • 1 medium zucchini, diced
  • 1 medium red bell pepper, diced
  • 1 medium yellow bell pepper, diced
  • 1 small red onion, diced
  • 1 cup cherry tomatoes, halved
  • 2 tablespoons olive oil
  • Salt and black pepper, to taste
  • ½ teaspoon smoked paprika
  • ½ teaspoon dried oregano
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh mint (optional)
  • 2 tablespoons crumbled feta cheese (optional)

Instructions
 

  • Step 1: Preheat oven to 425°F (220°C). Toss diced zucchini, bell peppers, red onion, and cherry tomatoes with olive oil, salt, pepper, smoked paprika, and oregano.
  • Step 2: Spread vegetables on a baking sheet and roast for 20–25 minutes, stirring halfway through, until tender.
  • Step 3: While vegetables roast, bring vegetable broth to a boil. Stir in couscous, cover, and let sit 5 minutes. Fluff with a fork.
  • Step 4: Combine roasted vegetables and couscous in a large bowl. Drizzle with lemon juice and mix in parsley and mint.
  • Step 5: Add crumbled feta if desired and adjust seasoning. Serve warm or at room temperature.