Mediterranean Couscous Salad (Printable)
Fluffy couscous combined with roasted Mediterranean vegetables and fresh herbs in a zesty lemon 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 tbsp olive oil
07 - 1/2 tsp sea salt
08 - 1/4 tsp freshly ground black pepper
→ Couscous
09 - 1 cup couscous
10 - 1 1/4 cups boiling vegetable broth
11 - 1 tbsp olive oil
→ Salad Additions
12 - 1 cup cherry tomatoes, halved
13 - 1/2 cup Kalamata olives, pitted and sliced
14 - 1/3 cup crumbled feta cheese
15 - 1/4 cup fresh parsley, chopped
16 - 2 tbsp fresh basil, chopped
17 - 1 tbsp fresh mint, chopped (optional)
→ Lemon Dressing
18 - 3 tbsp extra virgin olive oil
19 - Juice of 1 large lemon (about 2 tbsp)
20 - 1 garlic clove, minced
21 - 1/2 tsp dried oregano
22 - Salt and pepper, to taste
# Directions:
01 - Preheat the oven to 425°F.
02 - 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.
03 - Roast vegetables for 20 to 25 minutes, stirring halfway through, until tender and lightly browned. Set aside to cool slightly.
04 - Place couscous in a large bowl. Pour boiling vegetable broth and 1 tablespoon olive oil over the couscous, cover, and let stand for 5 minutes. Fluff with a fork to separate grains.
05 - In a small bowl, whisk together extra virgin olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper until well combined.
06 - Add roasted vegetables, cherry tomatoes, olives, feta cheese, parsley, basil, and optional mint to the couscous. Toss gently to combine.
07 - Pour the dressing over the salad mixture and toss lightly to coat all ingredients evenly. Adjust seasoning if necessary.
08 - Serve the salad at room temperature or chilled as preferred.
# Expert Advice:
01 -
- It comes together faster than you'd think, with most of the time spent watching vegetables transform in the oven.
- The warm roasted vegetables against cool, fluffy couscous creates a texture that feels luxurious without any effort.
- It tastes even better the next day, which means it's secretly perfect for meal prep or bringing to gatherings.
02 -
- Don't skip stirring the vegetables halfway through roasting—it's the only thing between evenly caramelized vegetables and some pieces burning while others stay pale.
- Taste the dressing before it goes into the salad, because once everything is mixed you can't easily adjust it.
- If you're making this ahead, hold back the fresh herbs and feta until right before serving so they don't get soggy or weepy.
03 -
- Cut all your vegetables to roughly the same size so they roast at the same speed—uneven pieces mean some burn while others undercook.
- Use the best olive oil you have for the dressing, not the roasting oil—you can taste the difference and it's worth it.