This colorful Roast Vegetable Couscous Salad is a tasty mix of fluffy couscous and yummy roasted veggies. It’s bright, fresh, and perfect for any meal!
Who doesn’t love a salad that delivers both flavor and crunch? Tossed in a light dressing, this dish makes me feel like a culinary superstar without breaking a sweat. 🥗✨
Key Ingredients & Substitutions
Couscous: Couscous is the star of this salad. It soaks up flavors beautifully. If you’re gluten-free, quinoa, or rice can be good substitutes. I’ve seen a mix of both for a lovely texture.
Vegetables: Sweet potatoes and beets offer sweetness. If you can’t find beets, try using carrots or squash. Zucchini works well, but broccoli or asparagus can be delightful too!
Herbs: Fresh parsley or cilantro brightens up the dish. Feel free to swap with mint for a refreshing twist or use dried herbs if that’s what you have on hand.
Feta Cheese: Feta adds a creamy tang. If you’re dairy-free, try a vegan feta or simply skip it. Nutritional yeast can add a cheesy flavor too!
How Do I Roast Vegetables to Perfection?
Roasting veggies brings out their natural flavors and textures. Here are some tips to get it just right:
- Cut veggies into even-sized pieces for uniform cooking. Aim for about 1-inch cubes.
- Don’t overcrowd the baking sheet—give them space to caramelize. Use two sheets if you need.
- Toss the veggies midway to ensure even roasting. You’re looking for a beautiful golden-brown color!
- Experiment with seasonings—garlic powder, paprika, or even a sprinkle of cayenne can add flavor.
Taking your time with roasting will truly enhance the salad’s overall taste! Enjoy your colorful creation!
How to Make Roast Vegetable Couscous Salad
Ingredients You’ll Need:
- For the Salad:
- 1 cup couscous
- 1 1/4 cups vegetable broth or water
- 1 medium sweet potato, peeled and cubed
- 1 medium beet, peeled and cubed
- 1 red bell pepper, diced
- 1 small zucchini, diced
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1/4 cup fresh parsley or cilantro, chopped
- 1/4 cup crumbled feta cheese (optional)
- 1 small red onion, finely chopped (optional)
- Juice of 1 lemon
- 1 tablespoon balsamic vinegar or red wine vinegar (optional)
How Much Time Will You Need?
This delicious roast vegetable couscous salad takes about 10 minutes to prepare and 30 minutes to cook, making it a fantastic dish to whip up in about 40 minutes total. Perfect for a weekday dinner or a vibrant side dish for a gathering!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). This is the perfect temperature to roast your veggies until they’re tender and golden!
2. Prepare the Vegetables:
Toss the sweet potato, beet, red bell pepper, and zucchini in a large bowl with 1 tablespoon of olive oil, along with a sprinkle of salt and pepper. Make sure all the pieces are well-coated!
3. Roast the Vegetables:
Spread the seasoned vegetables evenly on a baking sheet. Roast them in the oven for 25-30 minutes, stirring halfway through. You want them to be tender and lightly caramelized.
4. Cook the Couscous:
While the veggies are roasting, bring the vegetable broth or water to a boil in a saucepan. Once boiling, remove from heat and place the couscous in a heatproof bowl. Pour the hot broth over the couscous and cover it. Let it sit for 5-7 minutes until the liquid is absorbed.
5. Fluff the Couscous:
After the couscous absorbs all the liquid, take a fork and fluff it up a bit. Let it cool slightly while the veggies finish roasting.
6. Combine Ingredients:
In a large mixing bowl, combine the fluffy couscous, roasted vegetables, chopped parsley or cilantro, and red onion if you’re using it. Mix gently to combine all the flavors.
7. Dress the Salad:
Drizzle the remaining olive oil, lemon juice, and optional vinegar over the salad. Toss everything together gently, but be careful not to mash the veggies.
8. Season & Serve:
Finally, taste your salad and add a bit more salt and pepper if needed. Top it with crumbled feta cheese if you’d like. This salad can be served warm, at room temperature, or chilled. Enjoy your colorful plate of goodness!
This Roast Vegetable Couscous Salad is a delicious medley of flavors, textures, and colors that make for a standout dish any time of year!
Can I Use Different Vegetables in This Salad?
Absolutely! Feel free to substitute any vegetables you like or have on hand. Good options include carrots, asparagus, broccoli, or even cherry tomatoes. Just keep the roasting time in mind, as different veggies may cook at different rates.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To keep the salad fresh, it’s best to store the feta on the side if you’re using it, and add it just before serving.
Can I Make This Salad Vegan?
Yes! To make this salad vegan, simply omit the feta cheese or replace it with a plant-based alternative. The salad is still delicious and packed with flavor!
What Can I Serve This Salad With?
This Roasted Vegetable Couscous Salad pairs well with grilled meats, fish, or can be enjoyed as a hearty standalone vegetarian meal. It’s also great as a side dish for casual get-togethers!
