Roast Vegetable Couscous Salad

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 13 votes

Print Pin

Course: Salads

Cuisine: western

Diet: Vegetarian

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: serves

Calories: 283kcal

Author: Lucy - Bake Play Smile

Cost: $10

Equipment

Oven
Stove-top

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