Roasted Veggie Couscous Salad

I threw this together on a Tuesday night when my fridge was a chaotic mix of half-used vegetables and good intentions. The bell peppers were starting to soften, the zucchini had been waiting patiently since Saturday, and I needed something that felt like actual cooking without the commitment of a three-hour project. What emerged from that oven—golden, fragrant, almost sweet at the edges—turned into one of those accidental wins that you scribble down mid-bite so you don't forget. Now it's the dish I make when I want to feel like I have my life together, even when I absolutely don't.

The first time I served this at a potluck, someone asked if I'd taken a cooking class in Morocco. I hadn't, but I also didn't correct them right away because the compliment felt too good. The truth is, the lemon dressing does most of the heavy lifting, and the couscous soaks up all that roasted vegetable flavor like it was designed for exactly this purpose. My friend Jenna, who claims to hate anything healthy, ate two full bowls and texted me the next day asking for the recipe.

Ingredients

• Zucchini: Dice it into chunks about the same size so everything roasts evenly, and don't worry if some pieces get a little charred because that's where the flavor hides.
• Red and yellow bell peppers: The color combo makes the whole dish look like a sunset, and they turn jammy and sweet in the oven which balances the bright lemon later.
• Red onion: Cut into wedges instead of chopping so they hold their shape and get those beautiful crispy edges without disappearing into mush.
• Cherry tomatoes: Halve them so they burst and release their juices, creating little pockets of concentrated tomato sweetness throughout the salad.
• Olive oil: Use it twice, once for roasting and again in the dressing, because good olive oil makes everything taste like you know what you're doing.
• Couscous: It cooks in five minutes flat, which is basically magic, and it fluffs up light and tender if you let it steam properly with the lid on.
• Vegetable broth: Adds a layer of savory depth that plain water just can't match, though water works fine in a pinch.
• Lemon juice and zest: The zest is where the aromatic oils live, so don't skip it even though zesting feels tedious because it makes the dressing sing.
• Dijon mustard: It emulsifies the dressing and adds a subtle sharpness that keeps everything from tasting too sweet or one-note.
• Garlic: Mince it as finely as you can so it blends into the dressing instead of leaving you with surprising garlic punches.
• Honey or maple syrup: Just half a teaspoon balances the acidity and makes the dressing taste rounded instead of harsh.
• Fresh parsley and mint: They add a bright, grassy note right at the end, and the mint is optional but highly recommended if you have it.
• Feta cheese: Crumble it over the top for salty, creamy contrast, or leave it off entirely if you're keeping things vegan.
• Toasted pine nuts or almonds: A little crunch on top makes every bite more interesting, and toasting them in a dry pan takes two minutes.

Instructions

Get the oven ready:

Preheat your oven to 425 degrees and line a baking sheet with parchment paper so cleanup is as easy as crumpling up the paper afterward. This high heat is what gives the vegetables those caramelized edges.

Prep and roast the vegetables:

Toss the zucchini, bell peppers, onion wedges, and cherry tomatoes with olive oil, salt, and pepper, then spread them out in a single layer on the baking sheet. Roast for 20 to 25 minutes, stirring halfway through, until everything is tender and starting to brown at the edges.

Cook the couscous:

While the vegetables roast, bring the vegetable broth to a boil, then stir in the couscous, olive oil, and salt. Remove it from the heat immediately, cover the pot, and let it sit undisturbed for five minutes before fluffing it with a fork.

Make the lemon dressing:

Whisk together the lemon juice, zest, olive oil, Dijon mustard, minced garlic, honey or maple syrup, and a pinch of salt and pepper in a small bowl until it looks smooth and emulsified. Taste it and adjust the seasoning because this is your chance to make it perfect.

Combine everything:

In a large bowl, toss the fluffy couscous with the roasted vegetables, chopped parsley, and mint if you're using it. Pour the lemon dressing over the whole thing and toss gently until everything is evenly coated and glistening.

Finish and serve:

Top the salad with crumbled feta and toasted nuts just before serving so they stay crunchy and don't get soggy. Serve it warm right away or let it come to room temperature, which is when the flavors really settle in.

Save

I made this for my mom on a Sunday afternoon when she was visiting, and she sat at the kitchen counter picking at the feta and nuts while I plated it. She's not usually big on salads, but she finished her entire bowl without saying a word, which is her version of a rave review. Later she asked if I'd make it again before she left, and I did, doubling the batch so she could take some home in a container.

Making It Your Own

This recipe is forgiving in the best possible way, which means you can swap in whatever vegetables you have lying around without throwing off the balance. I've used eggplant, asparagus, and even butternut squash when the seasons changed, and it always worked because the lemon dressing ties everything together. If you want more protein, toss in a can of drained chickpeas or some grilled halloumi cubes, which turn it into a full meal that actually keeps you satisfied. The mint is technically optional, but it adds this fresh, unexpected note that makes people ask what the secret ingredient is.

Storing and Serving

This salad holds up surprisingly well in the fridge for up to two days, which makes it perfect for meal prep or next-day lunches. The couscous absorbs more of the dressing as it sits, so the flavors get even better after a few hours, though you might want to add a squeeze of fresh lemon juice before serving to brighten it back up. I like to keep the feta and nuts separate if I'm storing leftovers, then sprinkle them on each portion as I eat it so they stay crunchy. You can serve it warm, at room temperature, or cold, and honestly all three versions have their own appeal depending on the weather and your mood.

What to Serve It With

On its own, this salad is light enough for lunch but satisfying enough that you won't be rummaging through the pantry an hour later. If you're serving it as a side, it pairs beautifully with grilled chicken, lamb kebabs, or a simple piece of seared fish because the lemon dressing complements just about any protein without competing for attention. I've also served it alongside hummus and warm pita for a fully vegetarian spread that feels generous and colorful.

• Add a dollop of Greek yogurt on the side for extra creaminess and a cooling contrast to the bright lemon.
• Serve it with a crisp white wine or sparkling water with cucumber slices for a meal that feels effortlessly summery.
• If you're feeding a crowd, double the recipe because it disappears faster than you'd expect and reheats beautifully.

Save

This is the kind of recipe that makes you look like you've got everything figured out, even when dinner was a last-minute scramble. It's bright, it's flexible, and it tastes like the kind of meal you'd order at a cafe with good lighting and tiny spoons.

Recipe FAQs

→ Can I prepare this dish ahead of time?

Yes, this dish is excellent for meal prep. You can roast the vegetables and cook the couscous separately up to 2 days in advance. Store them in airtight containers in the refrigerator. Combine with dressing and fresh toppings just before serving for best results.

→ How do I make this vegan?

Omit the feta cheese or replace it with a plant-based alternative like cashew cream or vegan feta. Ensure your vegetable broth is certified vegan, and skip the honey in the dressing by substituting maple syrup or agave nectar instead.

→ What vegetables can I substitute?

Feel free to swap vegetables based on seasonal availability. Eggplant, asparagus, Brussels sprouts, or mushrooms work wonderfully. Aim for similar-sized cuts to ensure even roasting. Avoid vegetables with high water content if you prefer crispier results.

→ How do I add more protein to this dish?

Stir in cooked chickpeas, white beans, or grilled halloumi for plant-based protein. Alternatively, serve alongside grilled chicken breast, baked fish, or falafel for a heartier meal that complements the Mediterranean flavors.

→ Can I use a different grain instead of couscous?

Absolutely. Quinoa, bulgur wheat, farro, or brown rice are excellent alternatives. Adjust cooking times according to package directions. The same lemon dressing pairs beautifully with any whole grain or legume-based base.

→ What's the best way to caramelize the vegetables?

Ensure vegetables are cut into uniform pieces and spread in a single layer on the baking sheet. Don't overcrowd the pan, as this causes steaming instead of roasting. Toss halfway through cooking at 425°F (220°C) for 20-25 minutes until edges are golden and caramelized.