Vibrant Roasted Vegetable Couscous Salad for Easy Weeknight Dinners
A colorful salad packed with roasted vegetables and couscous, dressed with a tangy vinaigrette, perfect for busy weeknights.
Ingredients
For the Base
- 1 cup dry couscous
- 1.25 cups boiling water To soak the couscous
- 1 small red bell pepper, chopped
- 1 small red onion, sliced
- 1 small zucchini, chopped
- 1 small sweet potato, peeled and diced
For the Dressing
- 1.5 tbsp olive oil
- Salt & pepper, to taste
- 0.25 cup dried cranberries Can be substituted with raisins or currants
- 0.25 cup roasted pepitas or sunflower seeds
- 2-3 tbsp chopped fresh parsley For garnish
- 2 tbsp olive oil For dressing
- 2 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 1 tbsp maple syrup or honey
- 0.5 tsp cinnamon
- Salt & black pepper, to taste For seasoning
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- In a large bowl, toss the chopped red bell pepper, sliced onion, diced zucchini, and sweet potato with olive oil, salt, and pepper until well coated.
Cooking
- Spread the vegetable mixture on a baking sheet in a single layer and roast for 25–30 minutes, flipping halfway through, until golden and tender.
- Meanwhile, pour boiling water over the couscous in a separate bowl. Cover and let it sit for 5 minutes, then fluff with a fork.
Dressing and Combining
- In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, maple syrup (or honey), cinnamon, salt, and pepper until emulsified.
- In a large serving bowl, combine the roasted vegetables, fluffy couscous, dried cranberries, pepitas, and chopped parsley. Drizzle with the dressing and toss gently to combine.
Serving
- Enjoy the salad warm, at room temperature, or chilled. Consider garnishing with extra herbs or seeds if desired.
Notes
Consider using a variety of colors when choosing vegetables for visual appeal. Drizzling with extra virgin olive oil right before serving enhances the flavor.