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This roasted vegetable couscous salad is perfect for a summer party or even a picnic. #SundaySupper

Roasted Vegetable Couscous Salad #SundaySupper

This roasted vegetable couscous salad is perfect for a summer party or even a picnic. You can even pack it in bell peppers. #SundaySupper
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings 6
Author Denise Wright (MyLifeCookbook.com)

Ingredients

  • 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

Instructions

  1. Preheat oven to 400oF (200oC).
  2. 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.
  3. For the dressing: Whisk the lemon juice, zest and ½ cup olive oil and set aside.
  4. 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.