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Couscous Salad with Fresh Veggies
5 from 90 votes

Couscous Salad with Fresh Veggies

Couscous Salad with Fresh Veggies combines toasted pearl couscous with roasted zucchini and summer squash, fresh diced vegetables, and a tangy balsamic vinaigrette. This salad offers a mix of textures from tender roasted squash to crisp fresh veggies, making it a satisfying light meal or side dish, with balanced flavors brightened by lemon and fresh herbs.

Prep Time
15 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 4 - 6
Calories: 346 kcal
Course: Side Dish, Lunch, Dinner
Cuisine: American

Ingredients

  • 3 tablespoons olive oil divided
  • 2 cups pearl couscous uncooked, aka Israeli couscous
  • 2 cups vegetable broth
  • 2 zucchini halved lengthwise and sliced
  • 2 summer squash halved lengthwise and sliced
  • 1 red bell pepper diced
  • 1 cucumber diced
  • 1 small red onion diced
  • 1 lemon
  • 1 pint cherry tomatoes halved
  • ½ cup parsley chopped, fresh
  • lemon garnish, wedges
  • crushed red pepper garnish
  • balsamic vinaigrette Avocado Oil Classic

Instructions

    Cup of Yum
  1. In a medium pot over medium-high heat, add one tablespoon of oil and the couscous. Cook for 2 minutes, constantly stirring to avoid burning. Add the vegetable broth, bring to a boil, cover, turn off the heat and let it sit undisturbed for 10 minutes.
  2. Preheat the oven to 450 degrees F.
  3. In a large bowl, add the red onion and juice of half a lemon. Mix well and set aside for 5 minutes.
  4. Add the zucchini and summer squash to a sheet pan, drizzle some oil and season with salt and pepper to taste. Mix them on the sheet pan and then spread them.
  5. Roast them for 10 to 15 minutes.
  6. To the bowl with the onion, add the bell pepper, cucumber, cherry tomatoes, and parsley. Add ¼ cup of Brianna’s Balsamic Vinaigrette and mix well. Set aside while the squashes are in the oven.
  7. Once the squashes are ready, carefully remove them from the oven and let them cool down. In the meantime, add the couscous to the bowl with the fresh veggies. Mix well and then add the squashes. Genly mix so the squashes don't get crushed.
  8. Serve cold or warm. Sprinkle more parsley, lemon wedges and more Brianna’s Balsamic Vinaigrette dressing on the side.

Notes

  • Toast couscous until golden while stirring frequently to enhance flavor without burning.
  • Follow couscous package directions for liquid amounts and cooking times, as they differ by brand.
  • Allow couscous to rest undisturbed after cooking to absorb liquid and produce a fluffy texture.
  • Toss roasted squash gently into the salad to keep pieces intact.

Nutrition Information

Calories 346kcal (17%) Carbohydrates 60g (20%) Protein 11g (22%) Fat 8g (12%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 5g (25%) Sodium 340mg (14%) Potassium 807mg (17%) Fiber 7g (28%) Sugar 9g (18%) Vitamin A 1898IU (38%) Vitamin C 88mg (98%) Calcium 69mg (7%) Iron 2mg (11%)

Nutrition Facts

Serving: 4 - 6

Amount Per Serving

Calories 346

% Daily Value*

Calories 346kcal 17%
Carbohydrates 60g 20%
Protein 11g 22%
Fat 8g 12%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 5g 25%
Sodium 340mg 14%
Potassium 807mg 17%
Fiber 7g 28%
Sugar 9g 18%
Vitamin A 1898IU 38%
Vitamin C 88mg 98%
Calcium 69mg 7%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.