How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Couscous Salad with Roasted Vegetables?

You need 14 ingredients. The key ingredients include: 1 medium eggplant, 1 large green bell peppers or 1 large red bell pepper, 2 medium tomatoes (firm, ripe), 1 cup couscous, and more.

Is Couscous Salad with Roasted Vegetables suitable as salads?

Yes, Couscous Salad with Roasted Vegetables falls under the Salads category and is a great choice for this type of meal.

How do I store leftover Couscous Salad with Roasted Vegetables?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Couscous Salad with Roasted Vegetables Recipe

Name: Couscous Salad with Roasted Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium eggplant; 1 large green bell peppers or 1 large red bell pepper; 2 medium tomatoes (firm, ripe); 1 cup couscous; 2 cups boiling water; ¼ cup fresh parsley, chopped; 2 tablespoons fresh dill, minced; 2 bunches scallions, chopped; 1 stalk medium celery, minced; ¼ cup olive oil; 12 lemon, juice of; 1 teaspoon turmeric; ½ teaspoon cumin; salt and pepper, freshly ground

turning so that the skin on all sides becomes quite blistered.""

This Couscous Salad with Roasted Vegetables relies on simple, everyday ingredients such as medium eggplant, medium tomatoes (firm, ripe), couscous and boiling water. It comes together quickly and makes 4 servings, at about 1316 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It works as a light main on its own or as a starter alongside crusty bread, and it's just as good for a cozy night in as it is for feeding a crowd. Leftovers keep well, so it's a smart choice for meal prep too.

Updated Jun 30, 2026

Serves 4 Salads

1316

kcal

Calories

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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Couscous Salad with Roasted Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

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