Roasted Vegetable Couscous Salad Recipe

Name: Roasted Vegetable Couscous Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 zucchini, quartered lengthwise; 1 yellow squash, quartered lengthwise; 3 portabella mushrooms; 2 sweet peppers, halved; 8 asparagus spears; 2 tablespoons olive oil; salt & pepper; 1 (10 ounce) box couscous (1 1/2 cups); 2 1/2 cups boiling water or 2 1/2 cups vegetable stock; 1 lemon, juice of; 4 tablespoons fresh herbs (basil, chives, mint); 2 tablespoons olive oil; 1 cup kalamata olive, pitted; 8 ounces feta cheese, cubed (optional)

Servings: persons

1 zucchini, quartered lengthwise
1 yellow squash, quartered lengthwise
3 portabella mushrooms
2 sweet peppers, halved
8 asparagus spears
2 tablespoons olive oil
salt & pepper
1 (10 ounce) box couscous (1 1/2 cups)
2 1/2 cups boiling water or 2 1/2 cups vegetable stock
1 lemon, juice of
4 tablespoons fresh herbs (basil, chives, mint)
2 tablespoons olive oil
1 cup kalamata olive, pitted
8 ounces feta cheese, cubed (optional)

1
Drizzle olive oil on zucchini, squash, mushrooms, peppers, asparagus, and onion; season with salt & pepper. Grill on med-high heat until tender and skins on peppers are blackened. Cover and allow to cool.
2
Pour boiling water over couscous, cover.
3
Make dressing: combine lemon juice and herbs; whisk in olive oil.
4
Remove skins from peppers, chop. Chop remaining vegetables into bite size pieces.
5
Fluff couscous, add vegetables, dressing, and olives, and stir to combine. Keep cool until serving.

453

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: 1 zucchini, quartered lengthwise, 1 yellow squash, quartered lengthwise, 3 portabella mushrooms, 2 sweet peppers, halved, and more.

Yes, Roasted Vegetable Couscous 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.

Roasted Vegetable Couscous Salad

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