I've made this roast vegetable couscous salad more times than I can count, and it is still one of my absolute favourites. Fluffy couscous, sweet caramelised vegetables, salty crumbled feta and a punchy balsamic dressing - it disappears every single time I bring it somewhere. Every. Single. Time.
If you love a big, colourful, easy salad, you'll want to check out my Jennifer Aniston salad or this crowd-favourite crispy rice salad too.
A Quick Look At The Recipe
✅ Recipe Name: Roast Vegetable Couscous Salad
🕒 Ready In: 35 minutes
👪 Serves: 4-6
🍽 Calories: approx. 320 per serve
🥣 Main Ingredients: couscous, sweet potato, capsicum, zucchini, red onion, feta, rocket, sundried tomatoes, balsamic dressing
📖 Dietary Info: Vegetarian, easily made vegan or gluten-free
⭐ Why You'll Love It: Works warm or cold, tastes even better the next day, and is an absolute crowd-pleaser at BBQs, potlucks and weeknight dinners alike.
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Unique salad recipe - I love it!!! Thank you.
- Desiree
Roast veggies, cook couscous, shake up a dressing, toss it together. That's genuinely it. The oven does the work and you get to look like you tried.
Looking for more salads that actually hold up? Try my roast pumpkin and feta salad, this simple three bean salad or my quinoa chicken bowls.
Why You're Going To Love This Recipe
- Quick and easy - on the table in 35 minutes with minimal washing up.
- Serve it warm or cold - straight from the oven or straight from the fridge, it's delicious either way.
- Great for meal prep - the flavours get even better as it sits. Make it on Sunday, eat it all week.
- Total crowd-pleaser - colourful, filling and a bit different from your standard garden salad. People always come back for seconds and ask for the recipe.
- Totally customisable - swap the veggies, add protein, make it vegan or gluten-free. It works with whatever you've got.
Jump to:
Roast Vegetable Couscous Salad Ingredients
Here's what you need - simple stuff, all from the supermarket.
- Vegetable stock - cook the couscous in this instead of water. Biggest flavour upgrade, zero extra effort.
- Sundried tomatoes - don't swap these for fresh. The punchy, concentrated flavour is what makes the salad.
- Rocket - baby spinach works if you're not a rocket person, but the peppery bite is really good here.
- Dijon mustard - this goes in the dressing. Don't skip it - it's what stops the dressing tasting like straight vinegar.
Variations
- Gluten-free: swap couscous for quinoa or brown rice. Both work brilliantly and add extra protein too.
- Pearl couscous: use pearl (Israeli) couscous for a chewier, heartier texture - just cook it on the stovetop according to the packet.
- Add protein: toss through grilled chicken, lamb, canned chickpeas or pan-fried halloumi to make it a full meal.
- Different veggies: roasted pumpkin, eggplant, broccoli, cherry tomatoes, corn or carrots all work brilliantly here.
- Vegan: skip the feta or use a dairy-free alternative. The salad is honestly just as good without it.
How To Make Roast Vegetable Couscous Salad
You'll have this on the table in about half an hour. My tip: get the veggies into the oven first, then prep the couscous while they're roasting. It all comes together at the same time and you'll feel very efficient.
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Heat the stock: Bring the stock, butter, oil and a pinch of salt to the boil in a saucepan.
- Cook the couscous: Stir in the couscous, put a lid on it and take it straight off the heat. Leave it for 5 full minutes - don't lift the lid. Then fluff with a fork and transfer to a large bowl.
- Roast the vegetables: Spread the capsicum, zucchini, red onion and sweet potato in a single layer on a baking tray (don't crowd them!). Drizzle with olive oil, season with salt and pepper, and roast at 200°C fan-forced for 20 minutes until tender and starting to caramelise at the edges.
- Make the dressing: Add the balsamic vinegar, Dijon mustard, garlic, olive oil, sugar, salt and pepper to a jar and shake until well combined. Done - no whisking required.
- Assemble: Add the roasted vegetables, sundried tomatoes, crumbled feta and rocket to the couscous bowl.
- Dress and serve: Pour the dressing over and gently toss to combine. Serve warm straight away, or pop it in the fridge and serve cold. Both are great.
Recipe Tips
- Single layer is everything - if you crowd the veg on the tray, they'll steam instead of roast. Use two trays if you need to. Caramelised edges are the goal.
- Always use stock, not water - I will never stop saying this. It makes the couscous so much more flavourful and it costs you nothing extra.
- Cover and leave it - once the couscous is in the stock, lid on, heat off. Don't touch it for 5 full minutes. This is how it gets fluffy.
- Making it ahead? Store the dressing separately in a jar and toss it through just before serving. Everything else can be combined and kept in the fridge.
- It gets better with time - make it a few hours ahead or even the night before. The flavours deepen beautifully. This is genuinely one of those salads that tastes better the next day.
- What to serve it with: It goes brilliantly alongside grilled chicken, lamb chops, barbecued prawns or a simple piece of pan-fried salmon. Or just eat a big bowl of it for lunch - no judgement here.
- Storing leftovers: Keep in an airtight container in the fridge for up to 3 days. Give it a fluff with a fork before serving. Not suitable for freezing - the texture goes weird.
Roast Vegetable Couscous Salad FAQs
Yes - actually do it. It tastes even better after a few hours in the fridge. Just keep the dressing separate and toss it through right before serving.
Both! Warm straight from the oven is great, but cold from the fridge the next day is honestly even better. It's one of those rare salads that works either way.
Quinoa or brown rice are great gluten-free swaps. Or try pearl couscous for a chewier texture - just cook it on the stovetop according to the packet.
Absolutely. Grilled chicken, lamb, chickpeas or pan-fried halloumi all work really well and make it a proper meal.
More Salads And Sides
Looking for more fresh, easy salads and sides? Here are some of my favourites.
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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