Mediterranean Couscous Salad with Roasted Vegetables

Name: Mediterranean Couscous Salad with Roasted Vegetables
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 cup couscous; 1 cup cherry tomatoes (halved); 1 cup zucchini (diced); 1 cup red bell pepper (diced); 1/2 cup red onion (sliced); 1/4 cup kalamata olives (sliced); 1/4 cup feta cheese (crumbled); 2 tablespoons olive oil; 1 teaspoon dried oregano; 1 teaspoon salt; 1/2 teaspoon black pepper; 3 tablespoons olive oil; 2 tablespoons lemon juice (freshly squeezed); 1 clove garlic (minced); 1 teaspoon honey; 1/2 teaspoon dijon mustard

VegetarianMediterraneanLunchHealthyEasyVegetarian

⏱️ 20m PREP

🔥 30m COOK

👥 4 SERVINGS

⚡ 320 CAL/SERV

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Overview

A vibrant and refreshing salad combining fluffy couscous with a medley of roasted vegetables, tossed in a light, tangy dressing for a delightful Mediterranean experience.

Macronutrients per serving

grams

Protein

8.0g 13%

Fat

14.0g 23%

Carbs

40.0g 65%

Rich in nutrients

☀️ Vitamin C

35% DV

Supports immune function

☀️ Vitamin A

30% DV

Essential for vision and immune health

🌾 Fiber

20% DV

Aids in digestion and promotes gut health

🔺 Potassium

10% DV

Helps regulate fluid balance and nerve signals

✦ Antioxidants

High

Protects cells from damage

Ingredients

Main Ingredients

1 cup couscous
1 cup cherry tomatoes halved
1 cup zucchini diced
1 cup red bell pepper diced
1/2 cup red onion sliced
1/4 cup kalamata olives sliced
1/4 cup feta cheese crumbled
2 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper

Dressing

3 tablespoons olive oil
2 tablespoons lemon juice freshly squeezed
1 clove garlic minced
1 teaspoon honey
1/2 teaspoon dijon mustard

Instructions

1 Preheat the oven to 400°F (200°C).
2 In a large bowl, combine the cherry tomatoes, zucchini, red bell pepper, and red onion. Drizzle with 2 tablespoons of olive oil, and sprinkle with dried oregano, salt, and black pepper. Toss to coat the vegetables evenly.
3 Spread the vegetables on a baking sheet in a single layer. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly charred.
4 While the vegetables are roasting, prepare the couscous according to package instructions. Fluff with a fork and set aside.
5 In a small bowl, whisk together the olive oil, lemon juice, minced garlic, honey, and Dijon mustard to make the dressing.
6 In a large salad bowl, combine the roasted vegetables, cooked couscous, kalamata olives, and crumbled feta cheese.
7 Pour the dressing over the salad and toss gently to combine all ingredients well.
8 Serve the salad warm or at room temperature. Enjoy!