Roasted Vegetable And Coucous Salad Recipe

Name: Roasted Vegetable And Coucous Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the salad; 1 cup Whole Wheat Couscous; 1 1/4 cups Chicken Stock, brought to a boil; 2 small zuchini diced; 1 red pepper diced; 1 yellow pepper diced; 1 large shallot diced; 2 cloves of garlic minced; 2 roma tomates seeded and diced; 1/2 cup chopped cilantro; 1 cup baby arugula; 1 teaspoon sea salt; 1 teaspoon freshly cracked black pepper; For the salad dressing; 1 lemon juiced; 1 teaspoon dijon mustard; 2 cloves garlic minced; 1/4 cup extra virgin olive oil; 1/4 teaspoon cane sugar; 1 teaspoon sea salt; 1 teaspoon freshly cracked black pepper

Servings: persons

For the salad
1 cup Whole Wheat Couscous
1 1/4 cups Chicken Stock, brought to a boil
2 small zuchini diced
1 red pepper diced
1 yellow pepper diced
1 large shallot diced
2 cloves of garlic minced
2 roma tomates seeded and diced
1/2 cup chopped cilantro
1 cup baby arugula
1 teaspoon sea salt
1 teaspoon freshly cracked black pepper
For the salad dressing
1 lemon juiced
1 teaspoon dijon mustard
2 cloves garlic minced
1/4 cup extra virgin olive oil
1/4 teaspoon cane sugar
1 teaspoon sea salt
1 teaspoon freshly cracked black pepper

1
To prepare the vegetables, preheat oven to 425 degrees.
2
On a sheet pan, coat with olive oil to prevent vegetables from sticking to the pan. Toss together zuchini, peppers, shallot, garlic and salt and pepper. Roast in the oven for 20-25 minutes until vegetables are el dente.
3
While vegetables are roasting, prepare the coucous. Place couscous in a medium bowl and add the hot chicken stock. Cover with plastic wrap and set aside. This will be ready in 5 minutes! When done, fluff with a flork to separate the grains.
4
To prepare the salad dressing, whisk together all the ingredients except for the olive in a medium bowl. Slowly add in the olive oil while whisking.
5
Add in the zucchini, tomatoes and about 3 tablespoons of the dressing to the couscous. Toss again with a fork and add 4 more tablespoons of the dressing. Adding it this way will stop the couscous from clumping. Mix in the cilantro and salt and pepper. Taste the salad to see if it needs more dressing or salt and pepper.
6
Toss the arugula with 2 teaspoons of the dressing until very lightly coated. Arrange arugula on a large serving plate and top with the coucous and vegetable mix. Add some toasted pine nuts for added crunch! Enjoy :)

293

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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 21 ingredients. The key ingredients include: For the salad, 1 cup Whole Wheat Couscous, 1 1/4 cups Chicken Stock, brought to a boil, 2 small zuchini diced, and more.

Yes, Roasted Vegetable And Coucous Salad 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!

Roasted Vegetable And Coucous Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions