Mediterranean Couscous Salad
A vibrant and refreshing salad made with roasted vegetables, whole wheat couscous, and a zesty dressing, perfect for a light meal or side dish.
Ingredients
Roasted Vegetables
- 1 medium onion, chopped
- 1 medium red bell pepper, chopped
- 1 medium zucchini, chopped
- 4 cups cubed (½ inch) eggplant
- 3 tablespoons olive oil for roasting vegetables
- 3 cloves garlic, minced
- ½ teaspoon fine sea salt
- ¼ teaspoon pepper
Couscous
- 1 ¼ cups water for cooking couscous
- 1 cup uncooked whole wheat couscous
- ½ cup crumbled feta cheese
- ¼ cup raw walnuts, chopped
Dressing
- 1 tablespoon lemon juice
- ¼ cup olive oil for dressing
- 1 tablespoon honey
- 1 tablespoon dijon mustard
- ¼ teaspoon fine sea salt
- Pinch of pepper
Garnish
- Fresh chopped parsley or basil for garnish
Instructions
Preparation
- Preheat the oven to 400ºF.
- On a large rimmed baking sheet, combine the onion, pepper, zucchini, and eggplant. Drizzle with olive oil, sprinkle with garlic, salt, and pepper. Toss to coat, then spread the vegetables in an even layer.
- Roast for about 15 to 20 minutes, stirring once halfway through, until the veggies are tender. Remove from the oven and let them cool for about 5 minutes.
- While the vegetables are cooling, add water to a small saucepan. Bring it to a boil, then stir in the couscous. Cover, remove from heat, and let it sit for 5 minutes.
- Fluff the couscous with a fork and transfer it to a large mixing bowl. Add feta and walnuts to the bowl.
Assembly
- Once the roasted vegetables have cooled, add them to the bowl and toss everything together.
- In a small bowl, mix lemon zest, lemon juice, olive oil, honey, dijon mustard, salt, and pepper. Whisk until well combined.
- Pour the dressing over the couscous mixture and toss until all ingredients are well coated.
- Garnish with fresh parsley or basil before serving.
Notes
Store any leftovers in an airtight container in the refrigerator. This dish holds up nicely for a few days, making it perfect for meal prep. Keep the dressing separate if storing for more than a day.