This Mediterranean couscous salad is packed with roasted vegetables and thrown into the creamy basil lemon feta sauce. Healthy, vegetarian side dishes or light lunches.
Roasted Vegetable Couscous Salad
This Mediterranean couscous salad is mostly grilled vegetables thrown into the creamy basil lemon feta sauce. I love pasta salad filled with grilled vegetables like I did with grilled vegetables Orzo salad. Here, pearl couscous provides a chewy, nutty base for this salad, topped with a range of roasted vegetables such as zucchini, pumpkin, pepper, mushrooms and red onions. Like my Orzo salad, it’s easy to prepare, delicious warm or chill, working great for lunch, dinner or next cooking.
Why this evaporated salad works
This simple roasted vegetable couscous salad is everything I want in my summer dishes – delicious, hearty, full of flavor.
- Nutrition: Crowded with 6 colorful vegetables – a delicious rainbow way!
- Versatile: It can work together like a lunch, a satisfying vegetarian dinner or a colorful side of anything on the grill.
- Perfect for meal preparation: The flavor continues to deepen as the vegetables and couscous absorb the seasoning.
- Feeding crowd: The recipe makes sense and is perfect for serving at parties.
- Dietary Restrictions: This pre-vegetarian side dish is weight observer, vegan, Mediterranean diet-friendly and anti-inflammatory.
The ingredients you need
This is the Mediterranean couscous salad ingredient. See the recipe card below for exact measurements.
- Pearl couscousalso known as Israeli couscous made from wheat flour, is a small pasta with a chewy texture and nutty flavor. Orzo Pasta can be used here.
- vegetable: I used zucchini, yellow pumpkin, red bell pepper, poblano pepper, red onion and mushrooms. Swap any vegetables in tomatoes, eggplant or asparagus, etc.
- Olive oil, salt and pepper: Mix well with the vegetables before grilling them.
- Lemon Basil Feta Sauce: Olive oil, lemon juice, minced mustard, garlic powder, onion powder, feta cheese, basil, water, salt and pepper. Buy a piece of feta instead of pre-damaged – it has a more buttery texture.
How to Make Pearl Couscous Salad
Here are the step-by-step instructions for this simple couscous salad. See the recipe card at the bottom for printable orientation.
- Seasoned and sliced vegetables Use olive oil, salt and pepper.
- Roasted Vegetables: Grill the vegetables on an oiled grate for about 8 to 10 minutes, turning a few times. Remove them from the grill and let them cool.
- Cook pearl couscous: Bring the water and salt to a boil, then stir in couscous. Lower the heat to low, cover the pan and cook for 12 minutes. Close the stove and partially remove the cover to allow the steam to escape.
- Making seasonings By adding all dressing ingredients to a mini food processor or blender. Mix until mixed.
- Finished salad: Cut the cooled vegetables into small pieces and place them in a large bowl. Add couscous, seasoning and tossing. Serve plates at warm or room temperature.
Tips for perfect roasting vegetables
- Cut evenly. Cut the vegetables into even sizes to ensure even cooking.
- Gently baked with oil To prevent vegetables from sticking to it. After heating the grill, pour avocado oil onto a paper towel and rub it on the grate.
- Don’t let vegetables pass through cracks. Place long slices perpendicular to the grid. For mushrooms and onions, use a baking tray or screw them onto skewers to make flipping easier.
Changes and replacements
- vegetable: If you don’t like one of these vegetables, or are missing one, use another, or substitute them with asparagus, shallots or tomatoes. (You can grill the tomatoes or slice them thinly and add them.)
- Pearl couscous exchange: Orzo is the best alternative, but any small pasta can be used.
- Gluten-free options: If you can find it, replace the gluten-free pearl couscous. You can also use gluten-free Orzo or quinoa.
- Dairy-free and vegetarian: Omit feta. The dressing isn’t as creamy, but it’ll still be delicious.
- Olives: Add thinly sliced kalamata or Castelvetrano olives (or capers) to a bite.
- Make it a main course: Add diced grilled chicken or grilled shrimp to add protein. To stay vegetarian, add a can of drainage and rinse chickpeas for certain plant-based proteins.
- No grill? Cook the vegetables on the stove or on a baking sheet under the broiler. To bake, place the vegetables on a foil lined pan and bake for about 5 minutes. Be aware of them as they can quickly go from perfect cooking to burning.
Serve with couscous salad
This vegetable couscous salad can go with almost anything you grill. Once the vegetables are finished, coat with some protein and cook them while making the salad. Here are some main course ideas:
If you are hosting a summer party, my creamy cucumber salad, rainbow potato salad or watermelon feta salad will be thoroughly full.
If you add some sizes, it will also be a great vegetarian meal.
Storage and meal preparation tips
- in advance: If you offer this salad for your party, you can make up for the fusion 1 day in advance. Cover and refrigerate the dish; then toss the salad before redistributing the dressing.
- Storage: Refrigerate couscous in an airtight container for up to 5 days.
- Preparation for meals: It’s perfect for dining because it lasts for so long in the refrigerator. If the pasta absorbs too much dressing, add olive oil or lemon juice before eating. You can eat it cold or let it sit on the counter for 15 to 30 minutes to get it to room temperature.
More Summer Pasta Salads You Will Love
For more side dishes, check out these Five delicious pasta salad recipes Inspire your next meal!
If you do this Mediterranean couscous salad recipeI would love to see it. Tag me in photos or videos on Instagram, Tiktok or Facebook! And make sure to join the Skinnytaste community and see what everyone is doing!
yield: 6 Serve
Service size: 3 /4 cups (generous)
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In a medium pot, mix 1 ½ cup water and ¼ teaspoon kosher salt together and bring to a boil. After boiling, stir it into couscous. Reduce heat to low coverage. Cook for 12 minutes. Turn off the heat, cover the lid, and let stand while preparing the rest of the salad.
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Add the cut vegetables to a large mixing bowl. Spray heavily with olive oil spray and season with 1 teaspoon salt and 1/4 teaspoon pepper. Combination of toss and tricks.
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Preheat the grill to medium heat and gently oil it on the grid. Transfer the vegetables to the grill in a uniform layer. Cook a few times until soft and charred, about 10 minutes. Remove vegetables from the grill and turn off the heat. Let the vegetables sit until enough cool to arrive.
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At the same time, seasoning. Add olive oil, lemon juice, second mustard, garlic powder, onion powder, fleece cheese, basil and 1 tablespoon of water. Season with 1/4 tsp kosher salt and 1/4 tsp pepper. Mix until combined evenly. Set aside.
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Once the vegetables have cooled enough to handle, cut them into small pieces of size and add them to the mixing bowl. Add couscous, seasoning and tossing to combine. Best for warmth or room temperature.
The final step:
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Variations:
- vegetable: If you don’t like one of these vegetables, or are missing one, use another, or substitute them with asparagus, shallots or tomatoes. (You can grill the tomatoes or slice them thinly and add them.)
- Pearl couscous exchange: Orzo is the best alternative, but any small pasta can be used.
- Gluten-free options: If you can find it, replace the gluten-free pearl couscous. You can also use gluten-free Orzo or quinoa.
- Dairy-free and vegetarian: Omit feta. The dressing isn’t as creamy, but it’ll still be delicious.
- Make it a main course: Add diced grilled chicken or grilled shrimp to add protein. To stay vegetarian, add a can of drainage and rinse chickpeas for certain plant-based proteins.
- No grill? Cook the vegetables on the stove or on a baking sheet under the broiler. To bake, place the vegetables on a foil lined pan and bake for about 5 minutes. Be aware of them as they can quickly go from perfect cooking to burning.
Serve: 3 /4 cups (generous),,,,, Calories: 212 KCAL,,,,, carbohydrate: 36 g,,,,, protein: 8.5 g,,,,, Fatty: 4.5 g,,,,, Saturated fat: 1 g,,,,, cholesterol: 5.5 mg,,,,, sodium: 100 mg,,,,, fiber: 5 g,,,,, sugar: 5.5 g
