Mediterranean-Style Couscous Salad W/ Roasted Veggi

Name: Mediterranean-Style Couscous Salad W/ Roasted Veggies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup quick cooking wheat couscous; 1 cup chicken stock, boiling; 1 (14 ounce) can chickpeas, rinsed, drained; 3 roma tomatoes, chopped; ½ cup feta cheese, crumbled; 3 tablespoons fresh parsley, chopped; salt and pepper; 2 tablespoons lemon juice; 2 tablespoons olive oil; 1 red bell pepper, med diced; 1 red red onion, med diced; 2 large portobella mushrooms, wiped clean, med diced; 2 small zucchini, diced; 1 medium eggplant, med diced; 3 garlic cloves, minced; ½ tablespoon oregano, dried; 1 tablespoon olive oil; ½ teaspoon sea salt; 1 teaspoon cracked black pepper; 1 dash garlic salt

Servings: persons

1 cup quick cooking wheat couscous
1 cup chicken stock, boiling
1 (14 ounce) can chickpeas, rinsed, drained
3 roma tomatoes, chopped
½ cup feta cheese, crumbled
3 tablespoons fresh parsley, chopped
salt and pepper
2 tablespoons lemon juice
2 tablespoons olive oil
1 red bell pepper, med diced
1 red red onion, med diced
2 large portobella mushrooms, wiped clean, med diced
2 small zucchini, diced
1 medium eggplant, med diced
3 garlic cloves, minced
½ tablespoon oregano, dried
1 tablespoon olive oil
½ teaspoon sea salt
1 teaspoon cracked black pepper
1 dash garlic salt

1
Preheat oven to 400F.
2
Pour quick cooking couscous in a med bowl and cover with boiling chicken stock.
3
Cover with plastic wrap set aside.
4
After about 5 minutes, check couscous by fluffing with a fork.
5
If all liquid is absorbed, let cool completely.
6
Toss veggie medley in olive oil, salt/pepper/garlic salt, and oregano then spread out in single layer on two baking sheets lined with parchment paper.
7
Over crowding will cause then to steam and become mushy.
8
Roast until golden brown.
9
Checking every 25 mins or so.
10
(I never timed it, sorry!
11
).
12
Remove from oven and let cool completely.
13
In the bottom of a large bowl, whisk fresh parsley, salt/pepper, lemon juice, and olive oil together.
14
Add cooled couscous, chickpeas, tomatoes and cooled roasted veggies.
15
Toss gently.
16
Fold in feta.
17
Serve room temp or cold.
18
Enjoy!

509

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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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How did you like this recipe?

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

You need 20 ingredients. The key ingredients include: 1 cup quick cooking wheat couscous, 1 cup chicken stock, boiling, 1 (14 ounce) can chickpeas, rinsed, drained, 3 roma tomatoes, chopped, and more.

Yes, Mediterranean-Style Couscous Salad W/ Roasted Veggies falls under the Salads category and is a great choice for this type of meal.

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

That's it — enjoy your meal!

Mediterranean-Style Couscous Salad W/ Roasted Veggies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions