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.

Course Dinner, Lunch, Side Dish

Cuisine Italian

Keyword couscous, Roasted Vegetable Couscous Salad, roasted vegetables, salad

Prep Time 15

Cook Time 55

Total Time 1 10

Servings servings

Calories 240kcal

Author Makyla Baines

Equipment

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℃ (350℉)
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