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  • Bettina Applewhite

Roasted Vegetable Couscous Salad

During the summer sometimes you want a cool side dish with your grilled meats. It's a great way to get in your vegetables and a tender pasta. This is a yummy salad you'll make again and again.

I make this salad a couple of times a year. It's even better when made ahead so it's great for potlucks and parties. You can make this salad the day before and the day of your backyard BBQ, you can just bring it out so your guests can enjoy.

This salad is really tasty served chilled but can also be enjoyed at room temperature.

I like to roast the vegetables to really bring out their flavors. You can try grilling them too! I like to find some of the most colorful vegetables like red, green, and yellow bell peppers. You can try asparagus and red onion. The different colors is what brings the eye appeal. Remember that you eat with your eyes first!

To make this recipe there's a lot of cooking and cooling and them combining it all together. First roast the vegetables in the oven and cool them. While the vegetables are roasting, cook your couscous and allow it to cool down. Toss everything in your favorite Greek style salad dressing and enjoy!

Roasted Vegetable Couscous Salad

Serves 6


1 1/2 Cups Pearl Couscous

2 Zucchinis, sliced

1 Yellow Squash, sliced

1/2 Orange Bell Pepper, cut into large chunks

1/2 Red Bell Pepper, cut into large chunks

1 Small Yellow Onion, diced

2 tsp Garlic Powder

1 tsp Cumin

1 1/2 Cup Water

2 Tbsp Olive Oil, divided

1/2 Cup Greek Salad Dressing (Your favorite, I used Ken's brand)

Salt & Pepper


1. Preheat oven to 400 degrees.

2. Place your vegetables in a large bowl and toss with 1 Tbsp olive oil. Season with garlic powder and salt and pepper to taste.

3. Spread prepared vegetables on a baking sheet and roast for 20 minutes. Allow to cool.

4. While vegetables are roasting, prepare couscous. Saute diced onion in a small stockpot with 1 Tbsp of olive oil over medium low heat. Once golden, add in pearled couscous and cumin. Saute until golden, about 1 - 2 minutes.

5. Add in 1 1/2 cups of boiling water. Cover pot with lid and allow to steam for 10 minutes.

6. Allow vegetables and couscous to cool. Once cooled combine vegetables and couscous together in a large bowl. Add in salad dressing and stir until well combined.

7. Refrigerate for at least 4 hours or overnight. Serve cold or room temperature. Enjoy!


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