Mediterranean Diet Friendly Couscous Salad with Roasted Vegetables

Total time55 min

Prep time15 min

Cook time30 min

Mediterranean Diet Friendly Couscous Salad with Roasted Vegetables

Roasted zucchini, red bell pepper, and cherry tomatoes bring a caramelized sweetness to this salad, tossed with tender pearl couscous and a bright lemon-Dijon vinaigrette that ties everything together. Fresh parsley and mint add a herbaceous lift, while crumbled feta and briny Kalamata olives give it that classic sun-soaked flavor in every bite. Olive oil does double duty here, both in roasting the vegetables and building the emulsified dressing, keeping the whole dish rooted in simple, wholesome ingredients. It's a versatile make-ahead salad, equally good served warm off the sheet pan or chilled straight from the fridge. With its produce-forward ingredient list, good olive oil, herbs, and a light touch of cheese and olives, this one is a natural fit for anyone eating in a Mediterranean style. Serve it as a hearty side or turn it into a light lunch on its own — either way, it delivers big, fresh flavor with very little fuss.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the roasted vegetables

1 medium zucchini, cut into ¾-inch pieces
1 red bell pepper, cut into ¾-inch pieces
1 cup cherry tomatoes
3 tbsp olive oil, divided
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
See all
½ tsp salt, divided
¼ tsp black pepper, divided

For the couscous

1 ½ cups pearl couscous
1 ¾ cups water
½ tsp salt

For the vinaigrette

3 tbsp fresh lemon juice (from about 1 ½ lemons)
1 tsp lemon zest
1 small garlic clove, finely minced
1 tsp dijon mustard
¼ cup olive oil
¼ tsp salt
¼ tsp black pepper

For the salad

¼ cup fresh parsley, roughly chopped
3 tbsp fresh mint, roughly chopped
3 oz feta cheese, crumbled
¼ cup kalamata olives, pitted and halved (optional)

Instructions

1
Heat the oven to 425°F (220°C). Spread the zucchini and red bell pepper on a large baking sheet in a single layer. Drizzle with 2 tbsp of the olive oil, sprinkle with 1/4 tsp of the salt and 1/8 tsp of the black pepper, and toss to coat. Roast for 15 minutes, until the edges begin to color.
2
Add the cherry tomatoes to the baking sheet, drizzle with the remaining 1 tbsp olive oil, and season with the remaining 1/4 tsp salt and 1/8 tsp black pepper. Return to the oven and roast for another 10–12 minutes, until the tomatoes are blistered and the zucchini and pepper are tender with lightly charred edges. Set aside to cool slightly.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!