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Roasted Vegetable Couscous Salad

By Sekolah Minggu Post a Comment


 Roasted vegetable couscous salad is hearty enough for lunch and easy enough for a weeknight side. The vegetables add sweetness while lemon dressing keeps it bright.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 25 minutes
  • Serves: 4
  • Best for: make-ahead lunches, colorful sides, vegetarian meals

Ingredients

  • 1 cup couscous
  • 1 zucchini, chopped
  • 1 bell pepper, chopped
  • 1 red onion, sliced
  • 2 tablespoons olive oil
  • 1 lemon, juiced
  • 1/2 cup feta
  • Parsley and chickpeas

Method

  1. Roast vegetables with olive oil, salt, and pepper at 425 F.
  2. Cover couscous with hot water or broth and let stand until fluffy.
  3. Whisk lemon juice with olive oil and a pinch of salt.
  4. Toss couscous, vegetables, chickpeas, feta, and parsley.
  5. Serve warm or chilled.

Kitchen Notes

Add the dressing while the couscous is still warm so it absorbs more flavor.

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