Roast Vegetable Couscous Salad

Salad servers in a bowl of couscous salad with roast vegetables.

Roast Vegetable Couscous Salad

Roasted vegetables, bursting with colour and flavour, paired with couscous and a tangy dressing make this roast vegetable couscous salad a deliciously tasty addition to your dinner.

5 from 13 votes

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Course: Salads

Cuisine: western

Diet: Vegetarian

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: serves

Calories: 283kcal

Author: Lucy Mathieson

Cost: $10

Equipment

Oven
Stove-top

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

RECIPE NOTES & TIPS

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.

Nutrition