Mediterranean Couscous Salad with Vegetables (Printer-friendly)

Fluffy couscous tossed with roasted vegetables and tangy feta in a lemon dressing.

# What You’ll Need:

→ Vegetables

01 - 1 medium zucchini, diced
02 - 1 red bell pepper, diced
03 - 1 yellow bell pepper, diced
04 - 1 small red onion, chopped
05 - 1 small eggplant, diced
06 - 2 tbsp olive oil
07 - 1/2 tsp salt
08 - 1/4 tsp black pepper

→ Couscous

09 - 1 cup couscous
10 - 1 cup boiling water
11 - 1/2 tsp salt
12 - 1 tbsp olive oil

→ Salad Mix-Ins

13 - 1/2 cup cherry tomatoes, halved
14 - 1/3 cup Kalamata olives, pitted and sliced
15 - 1/4 cup crumbled feta cheese
16 - 2 tbsp chopped fresh parsley
17 - 2 tbsp chopped fresh mint

→ Dressing

18 - 3 tbsp extra virgin olive oil
19 - Juice of 1 lemon
20 - 1 garlic clove, minced
21 - 1/2 tsp dried oregano
22 - Salt and pepper, to taste

# How to Make It:

01 - Set the oven to 425°F. Prepare a large baking sheet by lining it with parchment paper.
02 - Combine diced zucchini, red and yellow bell peppers, chopped red onion, and diced eggplant in a bowl. Add olive oil, salt, and black pepper and toss to coat evenly.
03 - Spread the seasoned vegetables evenly on the baking sheet. Roast for 20 to 25 minutes, stirring halfway through, until tender and lightly caramelized. Remove and let cool slightly.
04 - Place couscous in a heatproof bowl. Pour boiling water over it, then add salt and olive oil. Cover and let sit for 5 minutes before fluffing with a fork.
05 - In a small bowl, whisk together extra virgin olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper until well combined.
06 - In a large bowl, mix cooked couscous, roasted vegetables, halved cherry tomatoes, sliced Kalamata olives, crumbled feta cheese, chopped parsley, and chopped mint.
07 - Pour the dressing over the salad and toss gently to incorporate. Serve warm, at room temperature, or chilled according to preference.

# Expert Tips:

01 -
  • It tastes even better the next day when all the flavors have gotten to know each other.
  • The roasted vegetables caramelize just enough to add unexpected sweetness and depth.
  • You can make it ahead, keep it in the fridge, and grab it whenever you need something nourishing that doesn't feel like a compromise.
02 -
  • Don't skip the halfway stir during roasting; vegetables on the bottom of the pan will burn while others stay pale if you're not paying attention.
  • If you make this ahead, hold off on adding the fresh herbs and dressing until just before serving, or they'll wilt and the dressing will make everything soggy.
  • The vegetables will release a little water as they cool, so if the salad seems watery the next day, just drain it gently before serving.
03 -
  • Toast your dried oregano in a dry pan for thirty seconds before whisking it into the dressing; it blooms and becomes more aromatic, which sounds small but changes everything.
  • If your lemon is cold from the fridge, microwave it for fifteen seconds and roll it on the counter—it releases more juice and feels more generous.