Roasted vegetable couscous salad is a simple, colourful, and fresh dish. The vegetables are roasted in the oven and tossed with couscous, fresh herbs, and feta.

Large serving platter of vegetable couscous salad

This salad is packed with vibrant vegetables, such as sweet potato, beetroot, carrot, red onion, and capsicum. They are roasted to perfection in olive oil, bringing out their natural sweetness, while the couscous is cooked in vegetable stock to give it an extra depth of flavour.

Everything is then tossed with crumbled feta, roasted garlic, and a generous handful of fresh herbs, such as dill, mint, and parsley.

This salad is delicious and incredibly easy to make, making it a perfect side or meal for lunch or dinner.

Close up shot of roasted vegetable couscous salad

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Ingredients

  • Pearl couscous – also known as Israeli couscous, adds a hearty, chewy texture to the salad. If you don’t have pearl couscous, you can substitute it with regular couscous, quinoa, or even small pasta like orzo. For a gluten-free option, try using a rice blend.
  • Vegetable stock – using vegetable stock to cook the couscous infuses extra flavour. If you don’t have vegetable stock, substitute it with water, although the flavour will be milder. Chicken or beef stock can be used if you’re not sticking to a vegetarian version.
  • Olive oil – you can substitute olive oil with avocado oil, canola oil, or another neutral oil.
  • Vegetables – I use roasted carrots, capsicum, sweet potato, beetroot and red onions. This salad is versatile so you can swap out these vegetables for potato, pumpkin, parsnip or yellow onion.
  • Fresh herbs – chopped herbs add freshness to this salad. I like to add finely chopped mint, dill, and parsley.
Roasted vegetable couscous salad ingredients

How to Make Roasted Vegetable Couscous Salad

Preheat oven to 180℃ (400℉).

Add the garlic, sweet potato, carrot and beetroot to a large baking tray. Add 1/4 cup olive oil, salt and pepper and toss to combine. Roast in the oven for 30 minutes.

Roasted vegetables in a roasting tray

Add the capsicum and onion to the baking tray and toss to combine. Roast for another 25 minutes or until golden brown and everything is cooked through. Leave to cool.

Roasted vegetables in a roasting tray

Cook the couscous according to the packet instructions, adding stock instead of water to the pot.

Pearl couscous in a saucepan

Finely chop the fresh herbs and squeeze the garlic from its skins. Combine the herbs, garlic, couscous and roasted vegetables in a large mixing bowl, then toss to combine.

Top with crumbled feta and fresh dill or parsley.

Makyla’s Cooking Tips

Cut veggies uniformly: Cut all the vegetables into similar sizes so they cook evenly. Smaller pieces will roast faster and get a nice caramelisation, while larger chunks may take longer and be softer.
Don’t overcrowd the pan: If the vegetables are too close together on the baking tray, they may steam instead of roast, resulting in less crispiness.
Fluff the couscous: Once the pearl couscous is cooked, fluff it with a fork to keep it from clumping.
Make ahead: If you prefer a cold salad, let the roasted vegetables cool completely before mixing with the couscous. You can make this ahead of time and refrigerate for a few hours. It makes for a perfect make-ahead meal for lunch or BBQs.
Add a protein: This salad pairs well with chicken, lamb or pork.

Bowl of bright roasted vegetable couscous salad

How to Store

At Room Temperature – The salad can remain at room temperature while serving, but transfer it to the refrigerator after two hours to avoid spoilage.
Refrigerate – Store in an airtight container in the refrigerator for up to three days.
Freeze – It’s not recommended to freeze this salad, as freezing can cause the vegetables and couscous to lose their texture and become mushy. Salads like this one are best enjoyed fresh or refrigerated for a short time.

Did you make this recipe and love it? If so, please leave a review below to let others know it’s delicious! Thank you!

Roasted Vegetable Couscous Salad

Roasted vegetable couscous salad is a simple, colourful, and fresh dish. The vegetables are roasted in the oven and tossed with couscous, fresh herbs, and feta.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
8 servings

Ingredients
  

  • 3 cloves garlic unpeeled
  • 1 medium sweet potato peeled and diced into large chunks
  • 2 medium carrots peeled and thickly sliced
  • 2 medium beetroot peeled and diced
  • 1 large capsicum any colour
  • 2 medium red onions quartered
  • ¼ cup olive oil
  • 1 cup pearl couscous
  • 1-2 cups vegetable stock
  • 70 g feta crumbled
  • salt and pepper to taste
  • ¼ cup fresh herbs dill, parsley, mint, or rosemary

Instructions
 

  • Preheat the oven to 180℃ (400℉)
  • Add the garlic, onion, sweet potato, carrot and beetroot to a large baking tray. Add 1/4 cup olive oil, salt and pepper and toss to combine. Roast in the oven for 30 minutes.
  • Add the capsicum to the baking tray and toss to combine. Roast for another 25 minutes or until golden brown and everything is cooked through. Leave to cool.
  • Cook the couscous according to the packet instructions, adding stock instead of water to the pot.
  • Finely chop the fresh herbs and squeeze the garlic from its skins. Combine the herbs, garlic, couscous and roasted vegetables in a large mixing bowl, then toss to combine.
  • Top with crumbled feta and fresh dill or parsley.

Notes

  • Cut veggies uniformly: Cut all the vegetables into similar sizes so they cook evenly. Smaller pieces will roast faster and get a nice caramelisation, while larger chunks may take longer and be softer.
  • Don’t overcrowd the pan: If the vegetables are too close together on the baking tray, they may steam instead of roast, resulting in less crispiness.
  • Fluff the couscous: Once the pearl couscous is cooked, fluff it with a fork to keep it from clumping.
  • Make ahead: If you prefer a cold salad, let the roasted vegetables cool completely before mixing with the couscous. You can make this ahead of time and refrigerate for a few hours. It makes for a perfect make-ahead meal for lunch or BBQs.
  • Add a protein: This salad pairs well with chicken, lamb or pork.

Nutrition

Calories: 240kcal | Carbohydrates: 34g | Protein: 6g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 8mg | Sodium: 289mg | Potassium: 424mg | Fiber: 5g | Sugar: 7g | Vitamin A: 7482IU | Vitamin C: 35mg | Calcium: 81mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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