Roasted Vegetable Couscous Salad with Lemon-Herb Vinaigrette

A vibrant and flavorful salad featuring a medley of roasted seasonal vegetables tossed with fluffy couscous and a bright lemon-herb dressing. Perfect for a light lunch or a satisfying side dish.

By RecipeBoss

Servings

Time Required

45 min

Ingredients

1 ½ cups couscous

1 ½ cups vegetable broth

1 medium zucchini

1 medium bell pepper

½ medium red onion

1 cup cherry tomatoes

4 tbsp olive oil

1 ½ tsp salt

½ tsp black pepper

1 lemon

¼ cup fresh parsley

2 tbsp fresh mint

1 clove garlic

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Instructions

1
Preheat oven to 400F. Chop zucchini into 1 inch pieces. Dice bell pepper into 0.75 inch pieces. Dice red onion into 0.5 inch pieces.
2
On a baking sheet, toss the chopped zucchini, bell pepper, and red onion with 2 tbsp olive oil, 0.5 tsp salt, and 0.25 tsp black pepper.
3
Roast vegetables for 20-25 minutes, until tender and slightly caramelized. Add cherry tomatoes for the last 10 minutes of roasting.
20 min
4
While vegetables are roasting, prepare the couscous. In a medium saucepan, bring vegetable broth to a boil. Stir in couscous and 1 tbsp olive oil. Cover, remove from heat, and let stand for 5 minutes. Fluff with a fork.
5
Prepare the lemon-herb vinaigrette. Zest and juice the lemon into a small bowl. Whisk in the remaining 1 tbsp olive oil, 1 tsp salt, 0.25 tsp black pepper, chopped fresh parsley, chopped fresh mint, and minced garlic.
6
In a large bowl, combine the fluffed couscous and roasted vegetables. Pour the vinaigrette over the salad and toss gently to combine.
7
Serve warm or at room temperature.
8
Chill for at least 15 minutes before serving for best flavor.
15 min

Perfect With

grilled chicken breastfeta cheesecucumber salad