Looking for a colourful, flavour-packed side for everything from weeknight dinners to BBQ salads? This roast vegetable couscous salad is an easy, crowd-pleasing favourite-fresh, hearty, and tossed in a tangy dressing.
If you love simple, veggie-loaded salads like my vibrant Cypriot grain salad or this roast pumpkin and feta salad, you're going to adore this one too.
This roast vegetable couscous salad is a wholesome, flavour-packed dish made with fluffy couscous, sweet roasted vegetables, peppery greens and a simple homemade dressing. It's the perfect balance of hearty and fresh - filling enough for a light meal, but versatile enough to serve as a side.
Couscous is a pantry staple that cooks in minutes, making it ideal for quick family meals. Paired with caramelised veggies and a punchy dressing, it transforms into something really special. If you enjoy easy grain-based salads, you might also like my crispy rice salad or these fresh quinoa chicken bowls.
Unique salad recipe - I love it!!! Thank you.
- Desiree
Why You're Going To Love This Recipe
- Quick and easy - on the table in just 30 minutes.
- Perfect for meal prep - the flavours develop and become even more delicious as this vegetable and grain salad sits.
- Family-friendly - mild, slightly sweet roasted veggies paired with couscous make this a budget-friendly favourite everyone will enjoy.
- Versatile - enjoy this vegetarian dish warm or cold, served as either a hearty main or a simple side.
- Great for entertaining - colourful and fresh, a substantial dish which is perfect for a crowd and always a hit.
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Roast Vegetable Couscous Salad
A colourful medley of roast vegetables, feta, couscous make up this delicious salad or side dish!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
For The Salad
For The Dressing
- Couscous - use regular couscous for best texture; it cooks quickly and absorbs flavour beautifully.
- Vegetable stock - a quality stock adds depth and flavour to the couscous (much better than plain water).
- Sweet potato - holds their shape and become sweet and tender when roasted; pumpkin is a great substitute.
- Sundried tomatoes - add a punchy, slightly tangy flavour that balances the sweetness.
- Feta cheese - provides creaminess and a salty contrast.
- Rocket (arugula) - adds a fresh, peppery bite.
- Dijon mustard - essential for the dressing; it gives tang without being spicy.
Variations
- Gluten-free option - swap couscous for quinoa to serve a GF version that has a similar texture and is also protein rich. White or brown rice are also suitable.
- Add protein - toss through grilled chicken or lamb, chickpeas or halloumi for a more substantial meal.
- Different veggies - try roasted pumpkin, eggplant, broccoli, corn or carrots.
- Vegan version - omit feta or replace with a dairy-free alternative.
How To Make Roast Vegetable Couscous Salad
This salad will be ready in about half an hour with just a few simple steps!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Prepare the stock: Bring stock, butter, oil and a pinch of salt to the boil.
- Cook the couscous: Stir in the couscous, cover, and let it sit for 5 minutes. Fluff with a fork and transfer to a large bowl.
- Roast the vegetables: Spread chopped capsicum, zucchini, red onion and sweet potato onto a tray. Drizzle with olive oil, season, and roast at 200°C (fan-forced) for 20 minutes until tender and lightly caramelised.
- Make the dressing: Shake balsamic vinegar, Dijon mustard, salt and pepper, garlic, olive oil and sugar together in a jar until well combined.
- Assemble the salad: Add roasted vegetables, sundried tomatoes, crumbled feta and rocket to the couscous.
- Toss and serve: Pour over the dressing and gently toss until combined. Serve warm or chilled.
Recipe Tips
- Roast veggies in a single layer for the best caramelisation.
- Don't skip the stock - it makes the couscous much more flavourful.
- Let the couscous sit covered so it becomes light and fluffy.
- This salad is delicious warm or cold, making it perfect for any occasion.
- Add dressing just before serving for the freshest flavour.
- Chill before serving if making ahead - the flavours intensify beautifully.
- Store in an airtight container in the fridge for up to 2 days. Just fluff up again before serving.
- Not suitable for freezing as the texture will change.
Roast Vegetable Couscous Salad FAQ's
Yes! In fact, it tastes even better after a few hours in the fridge as the flavours fully develop.
It's delicious served both warm and cold, making it perfect for meal prep, entertaining, as a side dish with meat, or when you're asked to bring a dish to share.
Quinoa or rice are great gluten-free alternatives, or try pearl couscous for a slightly larger, chewier texture.
Yes - grilled chicken, lamb, chickpeas or grilled haloumi all work beautifully.
More Salads And Sides
Looking for more healthy salad and side dish ideas? Here are some of my favourite fresh, flavour-packed recipes to try next.
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Roast Vegetable Couscous Salad
Ingredients
For The Salad
- 440 ml (1¾ cups) vegetable stock liquid
- pinch of salt
- 1 tbs unsalted butter
- 1 tbs olive oil
- 1 ½ cups couscous
- 1 red capsicum chopped, seeds removed
- 1 zucchini small, chopped
- 1 red onion chopped in wedges
- 1 sweet potato small, peeled and chopped
- 2 tbs olive oil
- salt and pepper
- 150 g sundried tomato strips
- 60 g feta crumbled
- 40 g rocket
For The Dressing
- ¼ cup balsamic vinegar
- 1 tbs dijon mustard
- salt and pepper
- 1 teaspoon minced garlic or 1 clove garlic, crushed
- 2 tbs olive oil
- 2 teaspoon caster sugar
Instructions
- In a medium saucepan, bring the vegetable stock liquid, salt, butter and olive oil to the boil.
- Stir through the couscous. Remove from the heat and cover tightly with a lid. Allow to sit for 5 minutes before fluffing up with a fork.
- Pour the couscous into a large bowl.
- Place the chopped red capsicum, zucchini, red onion, and sweet potato onto a large flat baking tray. Drizzle with olive oil and season with salt and pepper.
- Bake in a 200 degrees celsius (fan-forced) oven for 20 minutes or until the vegetables are tender.
- Add the vegetables, sundried tomato strips, crumbled feta and rocket to the bowl of couscous and mix gently to combine.
- Place all of the dressing ingredients into a small jar. Cover with a lid and shake well until combined.
- Pour the dressing over the salad and toss gently to combine.
Notes
- Roast veggies in a single layer for the best caramelisation.
- Don't skip the stock - it makes the couscous much more flavourful.
- Let the couscous sit covered so it becomes light and fluffy.
- This salad is delicious warm or cold, making it perfect for any occasion.
- Add dressing just before serving for the freshest flavour.
- Chill before serving if making ahead - the flavours intensify beautifully.
- Store in an airtight container in the fridge for up to 2 days. Just fluff up again before serving.
- Not suitable for freezing as the texture will change.
Desiree says
Unique Salad Recipes
Love them !!!
Thank you