• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Bake Play Smile
MENUMENU
  • Home
  • Shop
  • About Me
    • Meet Lucy
    • Work With Me
  • Contact me
  • Recipes
  • Main Dishes
  • Savoury Breads & Muffins
  • Salads & Sides
  • Soups
  • Bars Brownies & Slices
  • Cakes & Cupcakes
  • Christmas
  • Cookies
  • Desserts
  • Easter
  • Drinks
  • Healthy Treats
  • Sweet Breads & Muffins
  • Thermomix Recipes
  • Thermomix Cookies
  • Thermomix Bars Brownies & Slices
  • Thermomix Cakes & Cupcakes
  • Thermomix Chistmas Recipes
  • Healthy Thermomix Recipes
  • Thermomix Desserts
  • Thermomix Breads & Muffins
  • Thermomix Easter Recipes
  • Thermomix Lunch Box Recipes
  • Thermomix Main Meals
  • Thermomix Sides & Salads
  • Thermomix Soups
  • Recipes for Toddlers & Kids
  • Family Dinners
  • Healthy Snacks
  • Kids Parties
  • Freebies
  • Lunch Box Ideas
  • Sweet Treats
  • Extras
  • Baking 101 - Tips & Tricks
  • Blogger Resources
  • Recipe Videos
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Thermomix Recipes
  • Shop
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » Salads & Sides » Roast Vegetable Couscous Salad

    Roast Vegetable Couscous Salad

    Published: Dec 8, 2021 by Lucy · This post may contain affiliate links · Leave a Comment

    Jump to Recipe
    Silver salad servers resting in couscous and vegetable salad in a grey speckled bowl

    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!

    Silver salad servers resting in couscous and roast vegetable salad served in a grey speckled bowl

    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.

    A forkful of salad being lifted out from the bowl.

    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!
    An overhead image of roasted vegetable and couscous salad in a speckled bowl

    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

    Couscous, stock liquid, salt, butter and olive oil measured out in individual bowls on a marble counter
    • 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.
    Bowls with diced vegetables, rocket, sun-dried tomatoes and crumbled feta on a marble bench top
    • 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

    Ingredients for a salad dressing in small dishes on a marble counter
    Tangy dressing ingredients
    • 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.

    A saucepan on a marble surface with a rectangle of butter melting in vegetable stock

    Fluff couscous with a fork and transfer to a large bowl.

    Couscous fluffed with a silver fork in a glass 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.

    A baking tray with chopped vegetables scattered all over it

    Step 3 - Assemble The Salad

    Add the roasted vegetables to the couscous, along with the sundried tomato strips, crumbled feta and rocket.

    Rocket, sun-dried tomato strips and feta in a glass bowl on top of other ingredients with a silver fork resting against the side of the bowl.

    Toss gently to combine.

    An overhead image of a colourful salad in a glass bowl

    Step 4 - Prepare The Dressing

    Combine the dressing ingredients in a jar and shake well to combine.

    A small white bowl with a dark dressing being stirred with a spoon.

    Pour the dressing over the salad, and toss gently to mix through.

    Roasted vegetables, rocket and couscous combined in a glass bowl

    Expert Tips & FAQ

    How long does the salad need to chill for before serving?

    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!

    Does the Dijon mustard make the dressing spicy?

    Dijon mustard has a tangy flavour but it is not spicy.

    What vegetables can I substitute?

    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.

    What's the best way to store the salad?

    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.

    A close up image of roasted vegetable and couscous salad in a speckled bowl with salad servers just visible on the bench in the background

    Related Recipes

    For lots more BBQ side dish inspiration, have a look at some of these popular recipes on my website:

    • A bowl of creamy pasta salad.
      Creamy Pasta Salad with Mayo
    • Salad servers next to a pumpkin and spinach salad.
      Roast Pumpkin Salad with Feta, Pine Nuts & Baby Spinach
    • Arugula, pear and walnuts on a plate.
      Walnut, Parmesan, Pear and Rocket Salad
    • Our soft and fluffy homemade white bread rolls made with yeast are so simple to whip together - all you need is a mixing bowl and a few basic ingredients.
      Soft & Fluffy Homemade White Bread Rolls
    Salad servers in a bowl of couscous salad with roast vegetables.

    Roast Vegetable Couscous Salad

    Roast vegetables, bursting with colour and flavour, paired with couscous and a tangy dressing make this salad a deliciously tasty addition to your meal.
    5 from 6 votes
    Print Pin Rate
    Course: Salads
    Cuisine: western
    Diet: Vegetarian
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 8 serves
    Calories: 283kcal
    Author: Lucy - Bake Play Smile

    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

    RECIPE NOTES & TIPS
    • 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.

    Nutrition

    Calories: 283kcal | Carbohydrates: 37g | Protein: 7g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 336mg | Potassium: 302mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4828IU | Vitamin C: 26mg | Calcium: 74mg | Iron: 1mg
    Did you try this recipe?Mention @BakePlaySmileBlog or tag #BakePlaySmile!
    « Eton Mess
    Mini Christmas Puddings »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    I’m Lucy! A mum, a wife, a food blogger and a lover of all things to do with food! I love creating delicious, no-fuss Thermomix and conventional recipes the whole family will love. Classic baking favourites, lunch box snacks, quick and easy family dinners and more!

    More about me →

    Popular Kids Recipes

    • A bowl filled with malted milk and coconut balls.
      Milo Balls | 4 Ingredient Recipe
    • Introducing the famous 100 Cookie Recipe made with just 4 ingredients... butter, caster sugar, condensed milk and self-raising flour. This freezer-friendly cookie dough can be flavoured with any add-ins you like!
      The Famous 100 Cookie Recipe | Condensed Milk Cookies
    • Our classic banana muffin recipe bakes perfectly soft and moist muffins that are ready in less than 30 minutes! A super easy recipe that's great for lunch boxes.
      Easy Banana Muffins
    • Raspberry cheesecake jelly slice on a white cake stand.
      Easy Jelly Slice
    • A stack of chocolate chip biscuits.
      The BEST Chocolate Chip Cookies
    • A quick and easy classic dark chocolate hedgehog slice made with crushed biscuits, walnuts, coconut and condensed milk... the perfect melt and mix slice!
      Chocolate Hedgehog Slice | No-Bake

    BBQ Favourites

    • Golden chicken rissoles on a plate with salad in the background.
      Chicken Rissoles
    • A hand lifting up a piece of creamy spinach cob loaf dip with crusty bread.
      Spinach Cob Loaf
    • An overhead shot of creamy dip.
      Cream Cheese Dip
    • A beef rissole on a fork in front of rocket and sauce.
      Beef Rissoles
    Names of brands that Bake Play Smile has had recipes featured in.

    Summer Salads

    • An overhead shot of a broccoli salad with bacon, almonds, cranberries and a creamy dressing.
      Creamy Broccoli Salad With Bacon
    • A bowl of cabbage salad with noodles.
      Chang's Crispy Noodle Salad
    • A rectangular serving dish filled with a pomegranate and yoghurt salad.
      Cypriot Grain Salad | Chef Recipe
    • A white plate topped with chopped potatoes, egg, bacon and spring onions.
      Creamy Bacon, Egg & Potato Salad

    Thermomix Cookbooks

    Browse our range of Thermomix cookbooks.

    Footer

    ↑ back to top

    About

    • About
    • Privacy Policy
    • Work With Me
    • Accessibility
    • Terms Of Use

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Shop the store

    Copyright © 2021 Bake Play Smile

     
    Manage Cookie Consent
    To provide the best experiences, we use technologies like cookies to store and/or access device information. Consenting to these technologies will allow us to process data such as browsing behavior or unique IDs on this site. Not consenting or withdrawing consent, may adversely affect certain features and functions.
    Functional Always active
    The technical storage or access is strictly necessary for the legitimate purpose of enabling the use of a specific service explicitly requested by the subscriber or user, or for the sole purpose of carrying out the transmission of a communication over an electronic communications network.
    Preferences
    The technical storage or access is necessary for the legitimate purpose of storing preferences that are not requested by the subscriber or user.
    Statistics
    The technical storage or access that is used exclusively for statistical purposes. The technical storage or access that is used exclusively for anonymous statistical purposes. Without a subpoena, voluntary compliance on the part of your Internet Service Provider, or additional records from a third party, information stored or retrieved for this purpose alone cannot usually be used to identify you.
    Marketing
    The technical storage or access is required to create user profiles to send advertising, or to track the user on a website or across several websites for similar marketing purposes.
    Manage options Manage services Manage vendors Read more about these purposes
    View preferences
    {title} {title} {title}