Summer Roasted Veggie Couscous Salad Recipe
A vibrant Summer Roasted Veggie Couscous Salad featuring perfectly roasted eggplant, zucchini, and red bell pepper combined with fluffy pearl couscous. This Mediterranean-inspired dish is brightened up with fresh herbs, tangy lemon, salty Kalamata olives, and creamy feta, making it a refreshing and wholesome meal for warm weather.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
Couscous
- 1.5 cups pearl couscous (Israeli couscous)
- 2.5 cups vegetable broth
- 2 cups water
Roasted Vegetables
- 1 large eggplant, diced
- 2 large zucchinis, diced
- 1 large red bell pepper, chopped
- 1/3 cup olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
Salad Mix-Ins
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped fresh mint
- 1 cup pitted Kalamata olives
- 1 cup crumbled feta cheese
- Zest of 2 lemons
- Juice of 1 lemon
Instructions
- Preheat Oven: Preheat your oven to 220°C (425°F) to prepare for roasting the vegetables.
- Prepare Vegetables: In a large mixing bowl, combine diced eggplant, zucchinis, red bell pepper, olive oil, minced garlic, salt, and pepper. Toss well to coat all the pieces evenly.
- Roast Vegetables: Spread the seasoned vegetables in a single layer on a baking sheet. Roast in the preheated oven for about 30 minutes, or until the vegetables are tender and slightly charred, stirring halfway through for even roasting.
- Toast Couscous: While the vegetables roast, heat a dry pan over medium heat. Add pearl couscous and toast it for 2-3 minutes, stirring frequently until it becomes fragrant and lightly golden.
- Cook Couscous: Add vegetable broth and water to the toasted couscous in the pan. Stir, cover, and reduce heat. Let it simmer gently for 10-15 minutes until the couscous absorbs the liquid and becomes tender.
- Combine Couscous and Vegetables: Fluff the cooked couscous with a fork. Immediately mix in the warm roasted vegetables along with their juices to blend all the flavors together.
- Add Fresh Ingredients: Just before serving, gently toss the couscous and veggies with chopped parsley, mint, Kalamata olives, crumbled feta cheese, lemon zest, and lemon juice for a fresh and zesty finish.
Notes
- For added protein, grill some chicken or shrimp and serve on top.
- Use gluten-free couscous or quinoa to make this dish gluten-free.
- To make it vegan, omit the feta cheese or substitute with a vegan alternative.
- Leftovers keep well refrigerated for up to 3 days and taste great cold or at room temperature.
- Adjust lemon juice and zest to taste for desired brightness.
Keywords: summer salad, roasted vegetables, couscous salad, mediterranean salad, vegetarian salad, healthy lunch, easy dinner
