This Roast Vegetable Couscous Salad is a colorful and tasty dish that’s perfect for any meal. It’s filled with sweet roasted veggies and fluffy couscous, making it both healthy and satisfying!
I love how easy it is to whip together—just roast the vegetables, mix them with couscous, and voilà! It’s a great way to eat your greens without feeling like you’re munching on grass! 🌱
Key Ingredients & Substitutions
Couscous: I recommend using regular couscous for a light fluffy texture. However, whole wheat couscous is a great alternative for added fiber. If you’re gluten-free, quinoa or brown rice work well too!
Vegetables: Eggplant, bell peppers, and butternut squash give this salad a great mix of flavors. If you’re missing any, feel free to swap in zucchini, carrots, or cherry tomatoes. They’ll roast well, too!
Feta Cheese: Feta adds a salty, creamy element. If you’re not a fan, try crumbled goat cheese or even a vegan feta for a dairy-free version. You might also like adding avocado for creaminess.
Olive Oil: This is the base for roasting veggies. Extra virgin olive oil is best for flavor, but you could use any vegetable oil if you’re in a pinch. Just keep the flavor in mind!
How Can I Get Perfectly Roasted Vegetables?
Roasting veggies really brings out their natural sweetness, but achieving that caramelized look takes technique. Here’s how to do it right:
- **Cut Evenly:** Make sure all pieces are about the same size so they cook evenly.
- **Don’t Overcrowd the Pan:** Give them space! If they are too crowded, they’ll steam rather than roast.
- **Stir Halfway:** This helps them brown on all sides, making them beautifully golden.
Following these tips will ensure your veggies are perfectly roasted every time! Happy cooking!
Roast Vegetable Couscous Salad
Ingredients:
- 1 cup couscous
- 1 cup vegetable broth or water
- 1 medium eggplant, diced
- 1 red bell pepper, cut into chunks
- 1 yellow bell pepper, cut into chunks
- 1 small butternut squash or sweet potato, peeled and diced
- 1 red onion, cut into chunks
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh parsley, chopped
- 1 tablespoon lemon juice
- Optional: 1 teaspoon ground cumin or smoked paprika for seasoning the vegetables
How Much Time Will You Need?
This delicious Roast Vegetable Couscous Salad takes about 15 minutes to prepare and around 30 minutes to cook, for a total of about 45 minutes. It’s perfect for a busy weeknight or meal prep for the week ahead!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first—set your oven to 400°F (200°C) so it’s nice and hot when you’re ready to roast those veggies!
2. Prepare the Vegetables:
Grab a baking sheet and toss in your diced eggplant, red and yellow bell peppers, butternut squash (or sweet potato), and red onion. Drizzle the olive oil over the veggies and season with salt, pepper, and if you like, the optional cumin or smoked paprika. Give everything a good toss to coat evenly.
3. Roast the Vegetables:
Pop the baking sheet in the oven and roast for around 25-30 minutes. Make sure to stir halfway through, to help them cook evenly and get that lovely caramelization!
4. Cook the Couscous:
While your veggies are roasting, bring your vegetable broth or water to a boil. Place the dry couscous in a heat-proof bowl, and pour the hot broth over it. Cover the bowl and let it sit for 5 minutes. After that, fluff the couscous with a fork to separate the grains.
5. Mix it All Together:
In a large bowl, combine the fluffed couscous with those gorgeous roasted vegetables. It’s okay if some bits are still a bit warm—everything will come together nicely!
6. Add Creamy Feta and Fresh Flavors:
Sprinkle the crumbled feta cheese, freshly chopped parsley, and lemon juice over the mixture. Gently toss everything together, making sure the flavors mix and mingle.
7. Season to Taste:
Take a moment to taste your salad and adjust with more salt and pepper if needed. It should be vibrant and full of flavor!
8. Serve and Enjoy:
Your Roast Vegetable Couscous Salad can be served warm right away or chilled in the fridge for later. It’s a colorful and nutritious dish that works wonderfully as a main meal or as a side!
Enjoy every bite of your delicious creation! 😊
Can I Use Different Vegetables in This Salad?
Absolutely! This recipe is versatile, so feel free to swap in your favorite vegetables. Zucchini, carrots, or even cherry tomatoes can work wonderfully. Just make sure to adjust cooking times if using harder veggies!
Can I Make This Salad Ahead of Time?
Yes! You can roast the vegetables and prepare the couscous a day in advance. Just store them separately in the fridge, and combine with feta and parsley just before serving to keep everything fresh.
How Should I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Just give it a good stir before serving again, and if needed, add a splash of olive oil or lemon juice to refresh the flavors.
Can I Make This Salad Vegan?
Definitely! Simply omit the feta cheese, or use a vegan feta alternative. You can also add some avocado or toasted nuts for creaminess and extra protein!
