This yummy roast vegetable couscous salad is a rainbow on your plate! Featuring colorful veggies like bell peppers, zucchini, and tomatoes, it’s filling and fresh.
Perfect for lunch or as a side dish at dinner, this salad is super easy to whip up. I love making extra so I can enjoy it the next day—no waste, all flavor!
Key Ingredients & Substitutions
Couscous: Couscous is the star here! If you’re looking for a gluten-free option, you can substitute quinoa or cooked rice. Both have a lovely texture and flavor.
Vegetables: Feel free to mix and match your veggies! Carrots, eggplant, or sweet potatoes can also work great. Use what’s in season or what you have on hand.
Chickpeas: If you’re not into chickpeas, you could switch them out for black beans or kidney beans. They’ll still add protein and heartiness.
Olive Oil: I love using extra virgin olive oil for its flavor. If you prefer, avocado oil or canola oil are good alternatives.
Spices: Ground cumin and smoked paprika give great flavor, but you can experiment with Italian herbs or curry powder for a different twist.
How Do You Roast Vegetables Perfectly?
Roasting brings out delicious flavors in vegetables! Here’s how to do it right:
- Use a large baking sheet to prevent overcrowding the veggies. This helps them roast instead of steam.
- Cut vegetables into uniform pieces for even cooking. Smaller pieces roast faster, while larger chunks take longer.
- Don’t forget to season! Toss with olive oil, salt, and your favorite spices before roasting.
- Stir the veggies halfway through baking to get that nice golden color all over.
- Keep an eye on them during the last few minutes—it’s amazing how quickly they can go from perfect to overcooked!
Follow these tips, and you’ll end up with perfectly roasted veggies that add flavor and texture to your couscous salad!
Roast Vegetable Couscous Salad
Ingredients You’ll Need:
- 1 cup couscous
- 1 1/4 cups vegetable broth or water
- 1 medium red bell pepper, chopped
- 1 medium yellow bell pepper, chopped
- 1 medium red onion, chopped into chunks
- 1 medium zucchini or yellow squash, chopped
- 1 cup cherry tomatoes, halved
- 1 cup cooked chickpeas (or canned, drained and rinsed)
- 3 tbsp olive oil, divided
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Salt and pepper, to taste
- 1/2 cup fresh parsley, finely chopped
- Juice of 1 lemon
- Optional: pinch of red pepper flakes or sumac for garnish
How Much Time Will You Need?
This recipe will take about 40 minutes—10 minutes for prep and around 30 minutes for roasting and cooking the couscous. It’s quick, easy, and would make a great meal or side dish!
Step-by-Step Instructions:
1. Preheat the Oven:
First, turn on your oven and set it to 425°F (220°C) to get it nice and hot. This is important for roasting those veggies to perfection!
2. Prepare the Vegetables:
In a baking sheet, toss the chopped bell peppers, red onion, zucchini, and cherry tomatoes with 2 tablespoons of olive oil, ground cumin, smoked paprika, salt, and pepper. Make sure all the veggies are well coated!
3. Roast the Veggies:
Put the baking sheet in the preheated oven and roast the vegetables for about 20-25 minutes. They should become tender and slightly caramelized. Don’t forget to stir them halfway through cooking so they roast evenly!
4. Cook the Couscous:
While the vegetables are roasting, bring the vegetable broth or water to a boil in a saucepan over high heat.
5. Steep the Couscous:
In a heatproof bowl, place the couscous, then pour the boiling broth over it. Cover the bowl with a lid or plate and let it sit for about 5 minutes to steam.
6. Fluff the Couscous:
After 5 minutes, uncover the couscous and fluff it gently with a fork to separate the grains. It should be light and airy!
7. Combine Ingredients:
In a large mixing bowl, combine the roasted vegetables, fluffy couscous, and cooked chickpeas. This is where all those flavors come together!
8. Dress the Salad:
Drizzle the mixture with the remaining 1 tablespoon of olive oil and the juice of one lemon. Add the finely chopped parsley and toss gently to mix everything up.
9. Taste and Adjust:
Give your salad a taste; you can add more salt, pepper, or lemon juice if you need a little extra zing!
10. Serve:
If you like, sprinkle some red pepper flakes or sumac on top for a beautiful final touch. Serve this salad warm or chilled—it’s delicious either way!
This vibrant and hearty salad also keeps well in the fridge for a couple of days, making it perfect for meal prep!
Can I Use Different Vegetables in This Salad?
Absolutely! Feel free to swap out the bell peppers, zucchini, and cherry tomatoes for any seasonal veggies you like—try carrots, eggplant, or broccoli!
Can I Make This Salad in Advance?
Yes, you can! The salad keeps well in the fridge for up to 3 days. Just give it a stir before serving; the flavors often deepen as it sits!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge. To reheat, warm gently in the microwave or enjoy it cold straight from the fridge!
What Can I Use Instead of Couscous?
If you’re looking for a gluten-free option, you can use quinoa or rice instead of couscous. Both will work well and give you a hearty base for your salad!