This colorful couscous salad is packed with tasty roasted vegetables and fresh herbs. It’s light, crunchy, and perfect for any meal, whether it’s lunch or dinner!
I love how easy it is to make—just roast your favorite veggies, mix them with fluffy couscous, and toss in a bit of dressing. It’s a fun way to brighten up your plate!
Key Ingredients & Substitutions
Couscous: The star of this dish! You can use regular, whole wheat, or even quinoa if you’re looking for gluten-free options. Couscous cooks quickly, making it a great base for salads.
Vegetables: Sweet potatoes and beetroot add color and sweetness. If you prefer, substitute with zucchini or butternut squash. Roasting really enhances their flavors. Feel free to mix and match based on what’s in season or in your pantry!
Herbs: Fresh parsley or cilantro add a burst of freshness. You can also use basil or mint for a different twist. Dried herbs can work in a pinch, but fresh is always best!
Olive Oil: This gives a nice richness. If you want a lighter option, avocado oil can be used. Opt for a good quality oil for better flavor.
Spices: Ground cumin or smoked paprika bring depth. If you like a kick, try red pepper flakes! For a more subtle flavor, you can skip the spices altogether.
How Do I Roast Vegetables Perfectly?
Roasting veggies brings out their natural sweetness and creates a lovely caramelization. Here are some tips:
- Cut veggies into uniform sizes for even cooking.
- Don’t overcrowd the baking tray; give them space to roast instead of steam.
- Stir them halfway through to ensure they brown evenly.
- Adjust roasting time based on the vegetable; some may need a bit longer than others.
With these tips and substitutions, you’re all set to make a delicious Roast Vegetable Couscous Salad that’s tailored to your taste! Enjoy your cooking and the vibrant flavors!
Roast Vegetable Couscous Salad
Ingredients:
- 1 cup couscous
- 1 cup boiling water or vegetable broth
- 1 medium red bell pepper, sliced
- 1 medium sweet potato, peeled and diced
- 1 medium beetroot, peeled and diced
- 1 small red onion, sliced
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1/4 cup fresh parsley or cilantro, roughly chopped
- Juice of 1 lemon
- Optional: 1 garlic clove, minced
- Optional: 1/4 teaspoon ground cumin or smoked paprika for extra flavor
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare the ingredients and another 30 minutes for roasting the vegetables. In total, you’ll need approximately 40 minutes to enjoy this delicious salad!
Step-by-Step Instructions:
1. Preheat Your Oven:
First things first, preheat your oven to 400°F (200°C). This way, it will be nice and hot for roasting the vegetables.
2. Prepare the Vegetables:
On a baking tray, spread out the diced sweet potato, beetroot, sliced red bell pepper, and sliced red onion. Drizzle everything with olive oil, and season with salt, pepper, and any optional spices you like. Toss it all together so every piece is coated in oil and seasoning.
3. Roast the Vegetables:
Pop the baking tray into your preheated oven and roast the vegetables for about 25-30 minutes, or until they are tender and have developed a nice golden color. Remember to stir them halfway through for even roasting!
4. Cook the Couscous:
While the veggies are roasting, take a large bowl and add the couscous. Pour the boiling water or vegetable broth over it, then cover the bowl with a lid or plate. Let it sit for about 5 minutes until the liquid is absorbed.
5. Fluff the Couscous:
Once the couscous has soaked up all the liquid, use a fork to fluff it up and separate the grains. This will make it light and fluffy.
6. Combine the Salad:
Now, add the roasted vegetables to the fluff couscous. Gently toss them together until well mixed.
7. Add Fresh Ingredients:
Stir in the chopped parsley or cilantro and squeeze the lemon juice over the salad. If you’re using garlic, add that in too. Give it one more gentle toss and taste to adjust the seasoning if needed.
8. Serve and Enjoy:
Your Roast Vegetable Couscous Salad can be served warm or at room temperature. It stores well in the fridge, making it perfect for leftovers or meal prep! Enjoy your vibrant and flavorful meal!
Can I Use Different Vegetables in This Salad?
Absolutely! Feel free to substitute with any seasonal or preferred vegetables like zucchini, asparagus, or broccoli. Just ensure they are cut into uniform sizes for even roasting.
How Should I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. The flavors may deepen overnight, making it even tastier the next day!
Can I Make This Salad in Advance?
Yes, you can prepare the vegetables and couscous ahead of time! Just store them separately in the fridge until you’re ready to mix them together with the dressing for freshness.
Can I Add Protein to This Salad?
Definitely! Grilled chicken, chickpeas, or feta cheese are great additions for extra protein. Just mix them in with the roasted vegetables and couscous!