Roasted Vegetable Couscous Salad

Total Time
25mins
Prep 15 mins
Cook 10 mins

Easy roasted vegetables are tossed with couscous, and mixed with olives, fresh herbs, and lemon juice for a delicious summer salad. Feta makes a wonderful addition!

Ingredients Nutrition

Directions

  1. Drizzle olive oil on zucchini, squash, mushrooms, peppers, asparagus, and onion; season with salt & pepper. Grill on med-high heat until tender and skins on peppers are blackened. Cover and allow to cool.
  2. Pour boiling water over couscous, cover.
  3. Make dressing: combine lemon juice and herbs; whisk in olive oil.
  4. Remove skins from peppers, chop. Chop remaining vegetables into bite size pieces.
  5. Fluff couscous, add vegetables, dressing, and olives, and stir to combine. Keep cool until serving.
Most Helpful

5 5

Loved this couscous! I loved grilled veggies so I knew this would be great and it was. I used basil for the herbs (plenty of it!) and did not used the olives or feta. Thanks for posting this recipe!

4 5

I really enjoyed this recipe. I love grilled veggies, and wanted to try these with couscous. I tried it first without the feta, then sprinkled a little fat free feta on a serving. I really liked it much more with the feta. So the feta will be a must for me from now on with the repeats of this yummy recipe! Thanks for sharing a yummy, healthy recipe!

5 5

Absolutely loved this recipe. Grilling/ roasting the vegetables gives a lovely smoky flavour. I used chicken stock to cook the couscous, rather than water, as I love the combination of that with lemon. A brilliant couscous recipe- thanks!