Roasted Vegetable Couscous Salad
User Reviews
5
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Prep Time
5 mins
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Cook Time
35 mins
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Total Time
40 mins
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Servings
8 servings
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Calories
211 kcal
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Cuisine
Mediterranean, Middle Eastern
Roasted Vegetable Couscous Salad
Description
The Roasted Vegetable Couscous Salad starts by roasting a medley of diced zucchini, eggplant, bell peppers, red onion, and cherry tomatoes with olive oil and seasoning until tender and lightly caramelized. Israeli couscous is cooked separately until tender and drained. The warm vegetables and couscous are combined in a bowl alongside olives, sun-dried tomatoes, and crumbled feta cheese, which adds a salty, creamy contrast.
The salad is dressed with a vinaigrette made by whisking together sun-dried tomato oil (or olive oil), fresh lemon juice, honey, Dijon mustard, salt, and pepper, which balances the roasted veggies' sweetness with acidity and a touch of sweetness. Mixing this dressing thoroughly coats the ingredients and enhances the flavors of the salad.
This salad can be served warm or at room temperature as a side dish or light main. Its combination of hearty couscous, roasted vegetables, and flavorful additions make it versatile for various meals, and adding fresh greens like rocket can add color and a peppery note. It also accepts protein additions such as chickpeas or beans for a more substantial dish.
Ingredients
Salad:
- 250 g giant couscous Israeli style
- 10 cherry tomato
- 1 zucchini diced, aka courgette
- 0.5 eggplant diced, aka aubergine
- 2 bell pepper diced
- 1 red onion small; diced
- 1 tablespoon olive oil
- 1 pinch sea salt
- 1 pinch black pepper
- 60 g feta cheese crumbled
- 80 g olive halved
- 10 sun-dried tomatoes chopped
Dressing:
- 4 tablespoon sun-dried tomato oil (or olive oil)
- 0.5 lemon (juice only)
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 1 Pinch sea salt
- 1 Pinch black pepper
Instructions
- Preheat your oven to 190°C/170°C(fan)/375°F/Gas 5.
- Put 10 Cherry tomatoes, 1 Courgette (zucchini), 0.5 Aubergine (eggplant), 2 Bell peppers and 1 Red onion onto a baking tray and add 1 tablespoon Olive oil and 1 pinch Sea salt and ground black pepper and stir well. Put into the oven for 35 minutes.
- Add 250 g Giant (Israeli) couscous to a pan of boiling water and simmer for 8-10 minutes and then drain.
- In a large bowl, add the couscous and vegetables.
- In a separate bowl, mix together 4 tablespoon Sun-dried tomato oil juice of 0.5 Lemon, 1 tablespoon Honey, 1 tablespoon Dijon mustard and 1 Pinch Sea salt and ground black pepper. Pour over the couscous and vegetables and mix well.
- Put into a serving bowl and add 80 g Olives, 10 Sun-dried tomatoes and 60 g Feta.
Notes
- Use sun-dried tomato oil for added flavor, but olive oil can substitute if unavailable.
- Adding chickpeas or butter beans boosts protein content and makes the salad more filling.
- Homemade dressing is recommended for best flavor, though store-bought lemon vinaigrette is a convenient alternative.
- If Israeli couscous is not available, orzo, small pasta, or regular couscous can be used as substitutes.
- Adding fresh rocket lettuce before serving adds color and a peppery contrast.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 211 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 211kcal | 11% |
| Carbohydrates | 37g | 12% |
| Protein | 7g | 14% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 7mg | 2% |
| Sodium | 306mg | 13% |
| Potassium | 526mg | 11% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 1279IU | 26% |
| Vitamin C | 61mg | 68% |
| Calcium | 72mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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