Roasted Veggie Couscous Salad Recipe

Name: Roasted Veggie Couscous Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE VEGETABLES:; 1 whole Medium Zucchini, Thinly Sliced; 1 whole Medium Yellow Squash, Thinly Sliced; 4-1/2 ounces, weight Asparagus (ends Trimmed And Cut Into 1inch Pieces); 2 whole Roma Tomatoes, Diced; 1 whole Medium Red Onion, Chopped Into Medium Slices; 1/2 Tablespoons Olive Oil; 1 teaspoon Garlic Powder; 1/4 teaspoons Dried Rosemary; 1/2 teaspoons Salt; 1/2 teaspoons Black Pepper; FOR THE COUSCOUS:; 1 package (7.6 Oz. Size) Whole Wheat Couscous; 1 teaspoon Garlic Powder; 1/2 teaspoons Italian Seasoning; 1/2 teaspoons Salt, Or To Taste; 1/4 teaspoons Black Pepper, Or To Taste; 1/2 cups Canned Or Cooked Black Beans, Rinsed; 4 ounces, weight Feta, Crumbled

Servings: persons

FOR THE VEGETABLES:
1 whole Medium Zucchini, Thinly Sliced
1 whole Medium Yellow Squash, Thinly Sliced
4-1/2 ounces, weight Asparagus (ends Trimmed And Cut Into 1inch Pieces)
2 whole Roma Tomatoes, Diced
1 whole Medium Red Onion, Chopped Into Medium Slices
1/2 Tablespoons Olive Oil
1 teaspoon Garlic Powder
1/4 teaspoons Dried Rosemary
1/2 teaspoons Salt
1/2 teaspoons Black Pepper
FOR THE COUSCOUS:
1 package (7.6 Oz. Size) Whole Wheat Couscous
1 teaspoon Garlic Powder
1/2 teaspoons Italian Seasoning
1/2 teaspoons Salt, Or To Taste
1/4 teaspoons Black Pepper, Or To Taste
1/2 cups Canned Or Cooked Black Beans, Rinsed
4 ounces, weight Feta, Crumbled

1
Preheat oven to 400 F.
2
Combine the zucchini, squash, asparagus, tomatoes and onion in a large bowl. Any of these vegetables can be substituted. If you don't like squash, try broccoli. Not a fan of tomatoes, then red bell peppers are fantastic. I've yet to meet a vegetable that isn't made even better after roasting.
3
Drizzle on the oil and season with the listed amounts of garlic powder, rosemary, salt and pepper, or to taste. The hubby and I are big fans of garlic and I use it quite a bit in this dish (I mean can you really ever have too much garlic?) Toss and make sure all the vegetables are lightly coated. I use a bowl with a lid that snaps. Then I shake until everything is coated. Place veggies in an even layer on greased rimmed cookie sheets and bake for 25 minutes. I used 2 sheets and really spread out the vegetables so they all had equal roasting opportunities.
4
While the oven is working its magic, take this time to prepare the couscous according to your package directions (although you can reduce the listed amount of oil as I did). You will need approximately 4 cups of cooked couscous for this size batch of salad.
5
Pour your cooked couscous into a large mixing bowl along with any extra seasoning. I used more garlic powder (yum, garlic), Italian seasoning, salt and pepper. Mix well and then stir in the black beans, crumbled feta and roasted veggies. Done. So easy right?
6
The flavor of the roasted vegetables are really the stars in this salad but feel free to use your family's favorite herbs and spices and make it your own.
7
Recipe yields six 1-cup servings at 250 calories each.

167

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 19 ingredients. The key ingredients include: FOR THE VEGETABLES:, 1 whole Medium Zucchini, Thinly Sliced, 1 whole Medium Yellow Squash, Thinly Sliced, 4-1/2 ounces, weight Asparagus (ends Trimmed And Cut Into 1inch Pieces), and more.

Yes, Roasted Veggie 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 Veggie Couscous Salad

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