Roast vegetables, bursting with colour and flavour, paired with couscous and a tangy dressing make this salad a deliciously tasty addition to your meal.
The caramelised sweetness of the tender vegetables combined with the nutty texture of the couscous complement any meat or fish. This salad will be the star at your next BBQ!
You can enjoy this roast vegetable couscous salad either warm or chilled, and it can be ready to serve in as little as 30 minutes! It's also a great choice for a make-ahead salad as the flavours really develop when the salad is chilled for a few hours.
The combination of roast vegetables and couscous makes for a tasty and hearty salad that you can eat on its own for a vegetarian dish, or as a side dish with dinner.
Don't forget that a Creamy Bacon, Egg and Potato Salad is also a must at any BBQ, and it's definitely a firm favourite for both adults and kids alike!
Similarly, my Cypriot Grain Salad is full of nutritious and flavourful ingredients. With its pretty jewelled pomegranate seeds, it is the perfect addition to a Christmas menu.
Why You're Going To Love This Recipe
You will never think of salads being boring again after tasting this one!
- Quick and easy - this roast vegetable couscous salad requires very little preparation, and it can be ready to serve in half an hour!
- Perfect to make ahead - unlike some salads that are at their best only shortly after preparation, this salad gets tastier when made-ahead and the flavours fully develop.
- Easy to source ingredients - all the ingredients required are readily available from a supermarket and make this a budget friendly dish.
- Great for a crowd - being a hearty dish, this salad goes a long way when there's a crowd to be fed. And any left-overs make a easy lunch the next day too!
What You Need
A medley of colourful vegetables, feta, couscous and some pantry staples make up this delicious roast vegetable couscous salad!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method
For The Salad
- Vegetable stock liquid - a good quality, shop-bought liquid stock is all you need. Or you can use a vegetable stock powder - add 1 teaspoon of powder to every 1 cup of water.
- Butter - use unsalted butter when using it with stock so that you can control the saltiness easier.
- Olive oil - I recommend using Extra Virgin Olive Oil as it is high in natural antioxidants and healthy fats which are beneficial to health.
- Couscous - although couscous resembles a grain, it is made from semolina flour and is most like a type of pasta.
- Red capsicum - other countries call this a red bell pepper, or just a red pepper. Red capsicums are ripe green capsicums, and they are sweeter which makes them perfect for salads.
- Zucchini - countries such as the UK and NZ call this a courgette. It is a popular squash that is in season in summer and autumn here in Australia.
- Red onion - these are actually closer to a purple colour, and although they can have quite a pungent flavour, they tend to become sweeter than other varieties of onions when roasted or caramelised.
- Sweet potato - sweet potatoes are called kumara (or kumera) in New Zealand. In the United States, they are sometimes referred to as yams, but are not botanically related. They hold their shape when roasted, and become sweet and tender.
- Sundried tomato strips - it is common to include these on antipasto platters as the flavour is nicely concentrated. They are easy to purchase in supermarkets and are available in various sized jars or at the deli section.
- Feta - the tangy and salty flavours in this brined curd white cheese go well in salads, and add a creamy element too.
- Rocket - also known as arugula, roquette or rucula, is a salad leaf with a strong, peppery flavour.
For The Dressing
- Balsamic vinegar - this is a dark, sweet and richly flavoured vinegar.
- Dijon mustard - a popular ingredient in salad dressings. Dijon has a tangy flavour that pairs well with vegetables and salad ingredients.
- Salt and pepper - to season the dressing to taste.
- Minced garlic - jarred minced or chopped garlic is a great time-saver and can be stored for long periods of time. If I am using fresh garlic and mincing it myself in a garlic press for the best flavour, I choose Australian garlic where possible.
- Olive oil
- Caster sugar - this is also known as superfine sugar. It has a lighter texture than granulated sugar and dissolves quicker and easier, which makes it perfect for salad dressings.
Step By Step Instructions
This salad will be ready in about half an hour and just a few simple steps!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method
Step 1 - Prepare The Couscous
Bring the stock, salt, butter and olive oil to the boil in a saucepan.
Stir through the couscous, then remove from the heat and cover tightly with a lid.
Set aside for 5 minutes.
Fluff couscous with a fork and transfer to a large bowl.
Step 2 - Prepare The Vegetables
Place the chopped vegetables on a baking tray.
Drizzle with olive oil and season with salt and pepper.
Bake in a 200 degrees celsius oven for 20 minutes or until tender.
Step 3 - Assemble The Salad
Add the roasted vegetables to the couscous, along with the sundried tomato strips, crumbled feta and rocket.
Toss gently to combine.
Step 4 - Prepare The Dressing
Combine the dressing ingredients in a jar and shake well to combine.
Pour the dressing over the salad, and toss gently to mix through.
Expert Tips & FAQ
This Roast Vegetable and Couscous Salad can be eaten warm or cold. If you want to serve it cold, it is best to allow a few hours in the fridge to chill completely. If you leave it to chill overnight, the flavours intensify and make it even tastier!
Dijon mustard has a tangy flavour but it is not spicy.
The vegetables in this salad all have a slight sweetness to them once they've been roasted, so choose vegetables with similar qualities if you want to substitute them. Butternut pumpkin (squash) would be a good substitute for sweet potato, and roasted broccoli could be added in place of zucchini. The red onion and capsicum add their distinct flavours and I would not recommend substituting or omitting them.
Store the salad in an airtight container in the fridge for up to 2 days. Storing it for longer than this is not recommended for food safety reasons.
This salad is not suitable for freezing.
Related Recipes
For lots more BBQ side dish inspiration, have a look at some of these popular recipes on my website:
Roast Vegetable Couscous Salad
Ingredients
For The Salad
- 1 ¾ cups vegetable stock liquid
- pinch of salt
- 1 tbs unsalted butter
- 1 tbs olive oil
- 1 ½ cups couscous see notes
- 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 to season
- 150 g sundried tomato strips jarred
- 60 g feta crumbled
- 40 g rocket
For The Dressing
- ¼ cup balsamic vinegar
- 1 tbs dijon mustard
- salt and pepper to season
- 1 tsp minced garlic or 1 clove garlic, crushed
- 2 tbs olive oil
- 2 tsp 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
- This Roast Vegetable and Couscous Salad can be eaten warm or cold. If you want to serve it cold, it is best to chill for a few hours in the fridge. If you leave it to chill overnight, the flavours intensify and make it even tastier!
- Dijon mustard has a tangy flavour but it is not spicy, so you don't need to worry about leaving it in for a family-friendly salad.
- The vegetables in this salad all have a slight sweetness to them once they've been roasted, so choose vegetables with similar qualities if you want to substitute them. Butternut pumpkin (squash) would be a good substitute for sweet potato, and roasted broccoli could be added in place of zucchini. The red onion and capsicum add their distinct flavours and I would not recommend substituting or omitting them.
- Store the salad in an airtight container in the fridge for up to 2 days. Storing it for longer than this is not recommended for food safety reasons.
- This salad is not suitable for freezing.
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