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In recent years, couscous salads have surged in popularity among health-conscious eaters and culinary enthusiasts alike. These dishes combine the light, fluffy texture of couscous with a vibrant array of ingredients to create meals that are not only satisfying but also packed with nutrients. One standout recipe that exemplifies this trend is the Roasted Veggie & Feta Couscous Salad. This colorful dish is a celebration of seasonal vegetables, fresh herbs, and creamy feta cheese, making it a perfect choice for a refreshing lunch or a hearty side at dinner.

Roasted Veggie & Feta Couscous Salad

Discover the delicious and nutritious Roasted Veggie & Feta Couscous Salad, a perfect blend of seasonal vegetables, creamy feta, and fluffy couscous. This vibrant dish not only makes for a refreshing lunch but also serves as a hearty side for dinner. Roasted veggies enhance the flavors and textures, while the addition of fresh lemon juice brightens the entire meal. Customize it with your favorite vegetables for endless variations, making it ideal for any occasion. Enjoy a healthy, satisfying meal that celebrates the beauty of Mediterranean cuisine!
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Ingredients
  

1 cup couscous

1 ½ cups vegetable broth

1 medium zucchini, diced

1 red bell pepper, diced

1 yellow bell pepper, diced

1 red onion, chopped

1 cup cherry tomatoes, halved

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon dried oregano

Salt and pepper, to taste

1 cup feta cheese, crumbled

¼ cup fresh parsley, chopped (for garnish)

Juice of 1 lemon

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C).

    Prepare the Veggies: In a large mixing bowl, combine the zucchini, red bell pepper, yellow bell pepper, red onion, and cherry tomatoes. Drizzle with olive oil, and sprinkle with garlic powder, dried oregano, salt, and pepper. Toss until all vegetables are well coated.

      Roast the Veggies: Spread the seasoned veggies on a large baking sheet in a single layer. Roast in the preheated oven for about 20-25 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through for even cooking.

        Cook the Couscous: While the veggies are roasting, bring the vegetable broth to a boil in a medium saucepan. Once boiling, add the couscous, stir quickly, and then cover the pot. Remove from heat and let it sit for about 5 minutes, or until the liquid is absorbed.

          Fluff the Couscous: After 5 minutes, remove the lid, and fluff the couscous with a fork.

            Combine Ingredients: In a large bowl, combine the roasted veggies with the fluffed couscous. Add the crumbled feta cheese and the juice of one lemon. Toss gently to combine all ingredients together.

              Garnish and Serve: Before serving, sprinkle the chopped fresh parsley on top for a pop of color and freshness. Taste and adjust seasoning if necessary.

                Enjoy Your Salad: Serve warm, at room temperature, or chilled—this salad is versatile and delicious at any temperature!

                  Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4