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Roasted Vegetable Couscous Salad

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A healthy vegetable couscous salad loaded with roast courgettes and colourful peppers. Perfect salad for serving at summer BBQs, picnics or potlucks. 

This is a lovely, filling, robust salad. Absolutely packed with healthy roasted vegetables, it’s super easy to make and really flavoursome.

Roasted vegetable couscous salad ingredients

couscous salad with roast courgettes and peppers with Italian dressing and herbs.
  • 1 cup dried couscous
  • Boiling water to cover
  • 1 tbs olive oil
  • 2 courgettes – sliced
  • 1 red pepper – sliced
  • 1 yellow pepper – sliced
  • 2 tsp dried oregano
  • Handful of herbs – roughly chopped – I use flat leaf parsley, basil, chives and just a little mint usually.
  • 2 tbs of your favourite salad dressing
  • Sea salt and black pepper

How to make roasted vegetable couscous salad

  • Preheat the oven to 200C / 400F / Gas Mark 6
  • Toss the chopped vegetables in olive oil – and sprinkle with dried oregano, salt and black pepper.
  • Roast the vegetables – roast on a non stick baking tray in the oven for around 20-25 minutes – until cooked nicely.
  • Cook the couscous – whilst the vegetables roast, cook your couscous as per the packet instructions – usually this just involves soaking the couscous grains in boiling water, but some varieties of couscous do need to be cooked – so check the packet.
  • Toss the roasted vegetable couscous salad – once everything is cooked – mix together the couscous and roast vegetables in a large bowl with the chopped herbs (saving a few for garnish)
  • Pour in the dressing – and stir through with a fork gently.
  • Tip the salad onto a platter and serve

How to cook couscous – tips for fluffy couscous

Cooking couscous couldn’t be easier!

It’s just a case of tipping the amount you want into a bowl, covering with freshly boiled water – pop a lid on to keep the steam in, then wait around 5-6 minutes until it’s soaked up all the water. 

I then like to fluff it with a fork and add in a splash of olive oil. 

Once you’ve got your cooked couscous you can add in whatever herbs, spices and extras you like. So simple.

How long will roasted vegetable couscous salad last in the fridge?

If you are prepping your salad ahead of time or just storing the leftovers then be careful and follow good food safety guidelines 

Get loads more easy dinner recipes here

What can I add to couscous salad?

Our roast vegetable couscous is naturally vegan and vegetarian – however you might like to add in a few extras – good things to add to couscous salad include…

  • More veggies – try mushrooms, sun dried tomatoes, roast onions
  • Pulses – try chickpeas or borlotti beans
  • Cheeses – try feta or sliced grilled halloumi

Get loads of lunch recipes and ideas here

How to serve couscous salad

We think this salad goes great as a BBQ side dish, or picnic dish. It’s also super tasty in packed lunches.

If I’m doing as packed lunch – I tend to add some feta cubes and olives to bulk it up a little more. 

Our Roast Vegetable Couscous Salad is great alongside kebabs with a herby yogurt dressing on the side. 

Get lots of fresh and healthy salad recipes here

More easy summer salad recipes for you to try

  • Puy Lentil Salad with Feta Cheese – a delicious, quick and easy salad recipe with tasty, nutritious lentils, roasted sweet potatoes and tangy feta cheese.

Get all our easy vegan recipes right here

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Yield: Serves 4 - 6 as a side salad

Couscous Salad with Roast Vegetables

couscous salad with roast courgettes and peppers with Italian dressing and herbs.

Delicious easy healthy summer salad

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients

  • 1 cup dried couscous
  • Boiling water to cover
  • 1 tbs olive oil
  • 2 courgettes - sliced
  • 1 red pepper - sliced
  • 1 yellow pepper - sliced
  • 2 tsp dried oregano
  • Handful of herbs - roughly chopped - I use flat leaf parsley, basil, chives and just a little mint usually.
  • Couple of tbs of salad dressing
  • Sea salt and black pepper

Instructions

  1. Heat the oven to 200C - toss the chopped veggies in olive oil and sprinkle with dried oregano, salt and black pepper.
  2. Roast on a non stick baking tray in the oven for around 20-25 minutes - until cooked nicely.
  3. Meanwhile cook your couscous as per the packet instructions.
  4. Once everything is cooked - mix together the couscous and roast vegetables in a large bowl with the chopped herbs (saving a few for garnish)
  5. Pour in the dressing and stir through with a fork gently.
  6. Tip the salad onto a platter and serve.

Nutrition Information:

Yield:

5

Serving Size:

1

Amount Per Serving: Calories: 179Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 2mgSodium: 137mgCarbohydrates: 27gFiber: 4gSugar: 3gProtein: 6g

Nutritional content will vary depending on the exact ingredients you use and how careful you are with measuring - this nutritional information is given as a general guide only and may not be accurate - you should always calculate your own nutritional information especially if you have specific dietary requirements.

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roasted vegetable couscous salad on a large blue and white serving platter. Text overlay reads "roasted vegetable couscous salad"

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