This roasted vegetable couscous salad is perfect for a summer party or picnic. Delicious and hearty, it can be a meal in itself. Recently I’ve developed a crush on pearl couscous. I don’t know why but I find it very tasty. It’s like a chewy, dense ball of pasta. So when the Sunday Supper family came up with Summer’s Best Pot Luck Dishes for this week’s theme, I knew I was going to make this roasted vegetable couscous salad. It’s the perfect thing to make as a side dish or a salad. That is you can eat it warm or cold. So if you make a big batch of it Friday night, you can eat it warm as a side dish and refrigerate half to take to a picnic the next day. Hot or cold it tastes great.
First of all, thank you T.R from Gluten Free Crumbley for hosting this week. Now on to the recipe. First things first, roast your veggies. This is very easy to do and you can pick your favorites. I took a mediterranean approach and used eggplant, zucchini, peppers, onions and grape tomatoes. Just toss them in some olive oil, along with garlic, thyme, salt and pepper. Roast for about 50 minutes and you have a delicious medley of vegetables. You can stop here and eat them and it will be great. Or you can make some pearl couscous while they are roasting and a lemon vinaigrette and go for the couscous side dish. I added some feta cheese, parsley and pine nuts for a yummy warm side dish. Or you can pop it in the refrigerator and let it cool into a tasty salad. So many possibilities. So if you decide to go for the cold salad, you can either serve it in a large bowl if you are going to a party. Or clean out a lovely bell pepper and stuff it with the salad to take along to a picnic. This is a container you can eat…if only I could come up with an edible fork I’d be golden.
Roasted Vegetable Couscous Salad
So there you have my latest pot luck dish. Using a combination of pearl couscous and roasted vegetables, this salad is dressed in a fresh, lemony vinaigrette. Adding crumbled feta cheese and toasted pine nuts at the end makes for a tasty warm side dish that can also be eaten cold as a salad. And if you dig pearl couscous, check out my Middle Eastern chicken & couscous soup or my arugula couscous salad. To see some more delicious dishes from my friends at Sunday Supper, please scroll down. Enjoy!
Roasted Vegetable Couscous Salad #SundaySupper
- 4 cups vegetables chopped into small pieces (I used grape tomatoes, red onions, sweet
- bell peppers zucchini and eggplant)
- 3 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon dried thyme
- ¼ teaspoon black pepper
- 1 teaspoon crushed garlic
- ¼ cup lemon juice
- 1 teaspoon lemon zest
- ½ cup olive oil
- 4 cups pearl couscous cooked (see notes)
- ¼ cup pine nuts toasted (see notes)
- ¼ cup parsley finely chopped
- ¼ cup feta cheese crumbled
Preheat oven to 400oF (200oC).
For the roasted vegetables: In a large bowl, add your vegetables, 3 T of olive oil, salt, thyme, pepper and garlic. Mix to make sure the vegetables are well coated with the oil and spices. Spray a large cookie sheet with cooking spray and add your vegetables. Make sure that they are spread out in an even layer for best results. Place in the oven and roast for 50 minutes or until the vegetables are browned. Once they are done, set them aside to cool.
For the dressing: Whisk the lemon juice, zest and 1/2 cup olive oil and set aside.
For the salad: In a large bowl add the roasted vegetables, parsley, couscous and half of the dressing. Toss well to combine and set in the refrigerator until ready to eat. When ready to eat, toss with the rest of the dressing and feta cheese. Top with the toasted pine nuts.
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