Vegan Couscous Salad with Roasted Vegetables

Total time55 min

Prep time15 min

Cook time30 min

Vegan Couscous Salad with Roasted Vegetables

Roasted zucchini, red bell pepper, and blistered cherry tomatoes bring smoky sweetness to tender pearl couscous, all tossed together while the vegetables are still warm from the oven. A bright vinaigrette of fresh lemon juice, zest, garlic, and Dijon mustard gets whisked with good olive oil until glossy, then folded through with plenty of fresh parsley and mint for a herby lift. Briny Kalamata olives add salty depth in every bite, making this a vibrant, texture-packed bowl that works just as well warm as it does chilled. It's an easy make-ahead dish that only gets better as the flavors settle, with a final squeeze of lemon to wake everything back up before serving. This one holds up beautifully as a vegan lunch, side dish, or potluck contribution, no matter the occasion.

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Ingredients

4 servings

For the roasted vegetables

1 medium zucchini, cut into ¾-inch pieces
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1 red bell pepper, cut into ¾-inch pieces
1 cup cherry tomatoes
3 tbsp olive oil, divided
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.

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