🥗 Roasted Vegetable Couscous Salad

Hi friends!
Welcome to the very first episode of “Salads to Look Forward To!” Today, I’m sharing one of my go-to favorites: a Roasted Vegetable Couscous Salad. It’s colorful, cozy, and full of tasty roasted veggies, soft couscous, crunchy chickpeas, and crumbled feta. Oh and the dressing? A little sweet, a little tangy, and just right. Whether you enjoy it warm or cold, this salad is full of flavor and super good for you!

👩‍🍳 Method (In Detail)

Chop & Roast:

To start, wash and prepare your vegetables. Slice the red bell peppers into strips or bite-sized chunks and cut the red onions into wedges. Once your veggies are chopped, spread them out on a large baking tray. Drain and rinse your canned chickpeas, then add them to the same tray. Drizzle a bit of olive oil over everything and toss gently so the veggies and chickpeas are lightly coated. Now roast the tray in the oven at 200°C (about 400°F) for about 25–30 minutes. Keep an eye on them so they don’t burn you’re aiming for golden, soft, and slightly caramelized veggies. Once roasted, take the tray out of the oven and let everything cool completely before moving on. This step is important so the heat doesn’t melt the feta or make the couscous sticky when you mix later.

Cook the Couscous:

While the veggies are roasting or cooling, you can prepare your couscous. Place the 80g of couscous into a bowl or pot, and follow the cooking instructions on your package. Usually, this means pouring boiling water over it (about 1:1 ratio), covering it with a lid or plate, and letting it sit for about 5 minutes until all the water is absorbed. Add a pinch of salt for flavor. Once it’s fluffy, use a fork to fluff it up and make sure there are no clumps. If it feels too warm, rinse it under cold water in a sieve and let it drain well. This keeps the texture nice and prevents the salad from becoming soggy.

Make the Dressing:

Next, it’s time to bring flavor with a homemade dressing. In a small bowl, whisk together 2 tablespoons of olive oil, 1 tablespoon of apple cider vinegar, juice from 1/4 of a lemon, 1 tablespoon of honey, and a pinch of salt. Stir until everything is well combined. The vinegar and lemon give it a fresh kick, while the honey adds a touch of sweetness to balance it out.

Put It All Together:

Now comes the fun part assembling your salad! In a large mixing bowl, add the cooked and cooled couscous, the roasted vegetables, and chickpeas. If you want an extra crunch, you can even save a few chickpeas from roasting a little longer to crisp them up. Gently toss everything together to spread the ingredients evenly.

Add the Dressing:

Pour your dressing over the salad mixture and stir gently. Try not to mix too hard this helps keep the couscous fluffy and the feta cheese from turning into mush.

Taste & Enjoy:

Finally, sprinkle in the chopped fresh dill and crumbled feta cheese. Give the salad a light final toss, and you’re ready to enjoy! You can serve this dish right away while it’s still slightly warm, or chill it in the fridge and enjoy it cold. Both versions are super tasty and offer a little something different.

🧰 Necessary Tools

• Baking tray
• Medium pot or bowl (for couscous)
• Cutting board and knife
• Mixing bowl
• Measuring spoons
• Spoon or spatula for mixing

🍽️ Serving Suggestions

• Lunchbox Favorite: Pack it in a container and enjoy it at school or work.
• As a Side Dish: Great with grilled chicken or fish.
• Picnic Ready: Perfect for a spring or summer picnic in the park.

🎉 Fun Fact

Did you know couscous is made from tiny steamed balls of crushed durum wheat? Even though it looks like rice or grain, it’s actually pasta!

✅ Conclusion

This Roasted Vegetable Couscous Salad is bright, filling, and perfect for any time of the week. It’s packed with veggies, full of fiber, and makes meal prep super easy. I love how you can eat it warm or cold, and it tastes just as good either way. I hope you give it a try and enjoy every bite. See you in Episode 2 of “Salads to Look Forward To!”