Imagine a vibrant, colorful dish that transports you straight to the sun-drenched coastlines of the Mediterranean with just one bite. This Roast Veg and Couscous Salad is not just a recipe—it's a culinary adventure that promises to elevate your everyday meals from ordinary to extraordinary. Bursting with roasted bell peppers, zucchini, and red onions, this dish is a symphony of flavors that will make your taste buds dance and your health-conscious heart sing!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- Couscous
- Bell peppers
- Zucchini
- Red onion
- Olive oil
- Salt
- Pepper
- Fresh parsley
- Lemon juice
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper to prevent sticking and ease of cleanup.
- Wash and prepare the vegetables: Dice bell peppers into 1-inch chunks, slice zucchini into half-moons about 1/2 inch thick, and cut red onion into wedges.
- Place prepared vegetables on the baking sheet. Drizzle generously with olive oil, then sprinkle with salt and freshly ground black pepper. Toss the vegetables to ensure even coating.
- Spread vegetables in a single layer on the baking sheet to ensure they roast evenly and develop caramelized edges. Roast in the preheated oven for 20-25 minutes, stirring once halfway through cooking time.
- While vegetables are roasting, prepare the couscous. In a heat-proof bowl, add couscous and pour boiling water over it according to package instructions. Cover and let sit for 5 minutes, then fluff with a fork.
- Once vegetables are golden and slightly charred, remove from oven and let cool for 5 minutes.
- In a large serving bowl, combine the fluffy couscous and roasted vegetables. Drizzle with fresh lemon juice and mix gently.
- Finely chop fresh parsley and sprinkle over the salad. Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.
- Serve warm or at room temperature as a delightful Mediterranean-style side dish or light main course.
Tips
- For maximum flavor, choose vegetables that are ripe and in season. The fresher the produce, the more vibrant your salad will be.
- Don't overcrowd your baking sheet! Spread vegetables in a single layer to ensure they roast and caramelize instead of steaming.
- Use high-quality extra virgin olive oil for roasting to enhance the overall flavor profile of the dish.
- For added protein, consider mixing in some crumbled feta cheese or roasted chickpeas.
- Experiment with herbs: While parsley is classic, try adding mint or oregano for a different Mediterranean twist.
- Let the couscous sit covered for the full 5 minutes to ensure perfect fluffy texture.
- Always taste and adjust seasoning at the end—a little extra lemon juice or salt can make all the difference!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 8g
Fat: 10g
Saturated Fat: g
Cholesterol: 0mg
