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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 3 votes
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Course: Salads
Cuisine: western
Diet: Vegetarian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8 serves
Calories: 283kcal
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

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