Roasted Vegetable Couscous Salad

"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!"
 
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photo by loof751 photo by loof751
photo by loof751
photo by breezermom photo by breezermom
photo by LifeIsGood photo by LifeIsGood
photo by Debbwl photo by Debbwl
Ready In:
25mins
Ingredients:
14
Yields:
6 cups
Serves:
8
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ingredients

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directions

  • 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.
  • Pour boiling water over couscous, cover.
  • Make dressing: combine lemon juice and herbs; whisk in olive oil.
  • Remove skins from peppers, chop. Chop remaining vegetables into bite size pieces.
  • Fluff couscous, add vegetables, dressing, and olives, and stir to combine. Keep cool until serving.

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Reviews

  1. loof751
    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!
     
  2. breezermom
    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!
     
  3. Shuzbud
    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!
     
  4. LifeIsGood
    I love both couscous and roasted vegetables, so I knew I'd really love this recipe. I did grill my veggies and they turned out very nicely, but you could probably use your oven on a high temp. to roast them. I especially love the kalamata olive flavor in the finished dish. I did not add feta, but I bet that would be wonderful. Thanks for sharing! ~Made for Veggie Swap~
     
  5. Debbwl
    Love roasted veggies and couscous making this a great salad for me. Made with chives as the herb and 4 ounces of feta cheese. Had to sub roasted green beans for asparagus as asparagus is out of season and I do not like the caned kind. The lemon juice and chives accents the vegetables beautifully. What a great salad for summer. Thanks so much for sharing.
     
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RECIPE SUBMITTED BY

I'm a now vegan who used to make one heck of a souvlaki. I love cooking, I was a huge fan of Moosewood and Molly Katzen prior to going vegan (although that has nothing to do with my choosing the name Katzen - that's just what my German Grandma has called me all my life.) Aside from cooking, I also love scuba diving, cycling, politics, and reading.
 
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