This Roast Vegetable Couscous Salad is a colorful mix of roasted veggies and fluffy couscous. It’s tasty, healthy, and looks great on your plate!
You can serve it warm or cold, and it’s perfect for lunch or as a side dish. I like to add a squeeze of lemon on top for extra zing. What’s your favorite veggie to roast?
Key Ingredients & Substitutions
Couscous: This tiny pasta cooks quickly and has a great texture. If you’re gluten-free, try quinoa or bulgur as alternatives. They both add similar fluffiness.
Butternut Squash: A star ingredient here! If you can’t find butternut squash, feel free to use sweet potatoes or carrots. They bring a nice sweetness too.
Vegetables: Roasting brings out great flavors! You can switch it up with other veggies like eggplant, asparagus, or broccoli. Use what you have on hand!
Chopped Parsley: Fresh herbs brighten up the dish. If you don’t have parsley, cilantro or basil works well too!
How Do You Roast Vegetables to Get Them Perfectly Tender?
Roasting vegetables enhances their natural sweetness and flavors. Here’s how to get it right:
- Preheat your oven to 400°F (200°C) to ensure even cooking.
- Cut veggies into similar sizes for consistent roasting. Aim for about 1-inch pieces.
- Toss with olive oil, salt, and your favorite spices. This helps them brown and adds extra flavor.
- Spread veggies in a single layer on the baking sheet. Overcrowding leads to steaming instead of roasting.
- Check for doneness after 20-25 minutes. They should be tender and have some nice caramelization!
Taking your time with these steps will make your salad truly delicious!
Roast Vegetable Couscous Salad
Ingredients You’ll Need:
- Couscous:
- 1 cup couscous
- 1 1/4 cups vegetable broth or water
- Vegetables:
- 1 small butternut squash, peeled and diced
- 1 red onion, cut into wedges
- 1 cup cherry tomatoes
- 1 zucchini, chopped
- 1 red bell pepper, chopped
- Seasoning:
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Optional: 1 teaspoon ground cumin or smoked paprika for seasoning vegetables
- Topping:
- 1/4 cup fresh parsley, chopped
- Juice of 1 lemon
How Much Time Will You Need?
This recipe requires about 10 minutes for preparation and around 25-30 minutes to cook, including roasting the vegetables. In total, you’ll need about 35-40 minutes to bring this delicious salad together.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). This temperature is perfect for roasting your vegetables to a tender, golden finish.
2. Prepare the Vegetables:
On a baking sheet, toss the diced butternut squash, red onion wedges, cherry tomatoes, chopped zucchini, and red bell pepper with olive oil, salt, pepper, and any optional spices you like, such as cumin or smoked paprika. Make sure everything is evenly coated.
3. Roast the Vegetables:
Spread the vegetables out in a single layer on the baking sheet. Roast in the oven for about 20-25 minutes, stirring halfway through. They should become tender and lightly caramelized when done.
4. Cook the Couscous:
While the vegetables are roasting, bring the vegetable broth or water to a boil in a small pan. Once boiling, pour the hot liquid over the couscous in a large bowl. Cover the bowl with a lid or a plate and let it sit for about 5 minutes. After that, fluff the couscous with a fork to separate the grains.
5. Combine Everything:
Once the roasted vegetables have cooled slightly, add them to the bowl of couscous. Toss in the chopped parsley and squeeze the lemon juice over the mixture. Gently stir until everything is well combined.
6. Adjust Seasoning:
Give the salad a taste and add more salt or pepper if necessary. You want to make sure the flavors are just right!
7. Serve:
This salad can be enjoyed warm or chilled, making it versatile for your meal. Serve it as a side dish or enjoy it as a filling main course.
Enjoy your vibrant and nutritious Roast Vegetable Couscous Salad!
Can I Use Different Types of Couscous?
Absolutely! You can use whole wheat couscous for a nuttier flavor or Israeli couscous for a chewier texture. Just keep the same liquid ratio for cooking!
Can I Add Other Vegetables?
Yes, definitely! Feel free to add any seasonal vegetables you love, such as carrots, asparagus, or even leafy greens like spinach. Just make sure to adjust the roasting time based on the veggies you choose.
How Do I Store Leftovers?
Store any leftover salad in an airtight container in the fridge for up to 3 days. If you want to keep it fresh, consider storing the dressing separately and adding it just before serving.
Can I Make This Salad Ahead of Time?
Yes! This salad is great for meal prep. You can roast the vegetables and cook the couscous a day in advance, then combine them right before serving. Just make sure to keep it refrigerated!