Above view of veggie couscous salad recipe in a serving bowl

Veggie Couscous Salad

Veggie couscous salad recipe made with pearl couscous, roasted veggies, feta and fresh herbs.

Recipe By: Madeline
Prep: 5 minutesCook: 30 minutesTotal: 35 minutes
Servings: 4 servings 1x


  • 1 1/2 cups pearl couscous
  • 2 cups water
  • 1 zucchini, diced
  • 1/2 red onion, diced
  • 1 1/2 cups cherry tomatoes
  • 2 tbsp olive oil – separated
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/2 cup crumbled feta
  • 1 tbsp red wine vinegar
  • 1/4 cup fresh chopped parsley


  1. 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.
  2. 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.
  3. 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.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.