Add some extra flavor to your typical side dish with this Veggie Couscous Salad recipe. Roast veggies and mix them with pearl couscous, feta and fresh herbs.
Add some flavor to your typical side dish with this Israeli couscous recipe
I’m not going to lie, I love rice and quinoa, BUT I do get into a rut of making them as a boring side day after day. Upgrade your side dish with this Mediterranean inspired couscous salad recipe.
Take your pearl couscous and prepare it according to package instructions. Then, toss it with roasted veggies, crumbled feta, a light dressing and fresh herbs.
Swap out your favorite pasta salad for this healthy couscous salad! The little pearl couscous are like tiny bites of pasta. Toss it together with roasted veggies and a salad dressing for the perfect dish.
This pearl couscous salad recipe is the perfect side dish. It is great with any kind of protein like chicken, fish or even roasted chickpeas. For a super quick meal I like to serve it with Air Fryer Pork Tenderloin.
Here are some recipes that I like to serve with this roasted vegetable and couscous salad:
- Sharp knife and cutting board
- Measuring spoons, measuring cups and liquid measuring cup
- Baking sheet and parchment paper
- Sauce pan
- Large mixing bowl
Couscous vs. Pearl Couscous
Regular couscous is tiny ground pasta made from semolina flour. Pearl couscous or Israeli couscous are larger granules made from semolina and wheat flour.
Pearl couscous is similar in size to pastina and it is what I used for this couscous salad recipe. You can find pearl couscous at the grocery store near the pasta and rice.
- Pearl couscous
- Cherry tomatoes
- Red onion
- Olive oil
- Red wine vinegar
- Feta cheese
- Fresh parsley
- Salt and pepper
You can use any roasted veggies to make this hearty couscous salad. I love to use butternut squash in the fall or parsnips in the spring. You can even use roasted asparagus.
To make a mediterranean couscous salad use bell pepper, kalamata olives, fresh dill, feta and cucumbers! Roast the bell peppers, but keep the other veggies raw for a fresh feel.
Feel free to use goat cheese in place of the feta cheese or use a vegan cheese substitute to make this recipe vegan. You can also use any fresh herbs that you like. I love using fresh basil in the summer.
Use any vinegar you like in place of the red wine vinegar. Champagne vinegar and balsamic vinegar each add a subtle sweetness to this pearl couscous. You could even use some of my Creamy Balsamic Vinaigrette in place of the dressing.
How to make Veggie Couscous Salad
Step 1: Roast veggies
To begin, preheat oven to 400F. Add diced zucchini, diced red onion and cherry tomatoes to a large mixing bowl and toss with 1 tbsp of oil and salt and pepper.
Then, pour veggies onto a parchment lined baking sheet. Bake at 400F for 20 minutes.
Step 2: Prepare pearl couscous
While the vegetables bake boil 2 cups of water. Once the water is boiling add 1 and 1/2 cups pearl couscous to the pot.
Then, reduce to low hear and cover. Simmer until all of the water is absorbed and the Israeli couscous is cooked through.
Step 3: Mix ingredients to prepare couscous salad
Allow the veggies and couscous to cool slightly. Finally, add them both to a large mixing bowl with crumbled feta, chopped parsley, 1 tbsp oil and vinegar and toss to combine.
Storage and reheating
Store this couscous salad recipe in an air tight container in the fridge for up to 7 days. Serve chilled or warm.
If you want to prepare this simple pearl couscous recipe ahead of time, cook the couscous and roast the veggies. Then, toss with them together with the cheese and dressing just before you are ready for serve.
Check out these other delicious and healthy side dish recipes!
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
- Preheat oven to 400F. Add diced zucchini, diced red onion and cherry tomatoes to a large mixing bowl and toss with 1 tbsp of oil and salt and pepper. Pour veggies onto a parchment lined baking sheet.
- Bake at 400F for 20 minutes. While the vegetables bake boil 2 cups of water. Once the water is boiling add 1 and 1/2 cups pearl couscous to the pot. Reduce to low hear and cover. Simmer until all of the water is absorbed and the Israeli couscous is cooked through.
- Allow the veggies and couscous to cool slightly. Add them both to a large mixing bowl with crumbled feta, chopped parsley, 1 tbsp oil and vinegar and toss to combine.