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Cold Couscous Salad with Roasted Veggies and Feta

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A refreshing cold couscous salad with roasted vegetables and tangy feta cheese.

Ingredients

Scale
  • For the Roasted Vegetables:
  • 1 medium zucchini, diced
  • 1 red bell pepper, diced
  • 1 large sweet potato, peeled and cubed
  • 1 red onion, chopped into chunks
  • For the Salad:
  • 1 cup couscous
  • 1 cup water or vegetable broth
  • 1/2 cup crumbled feta cheese
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Toss diced zucchini, bell pepper, sweet potato, and red onion with a drizzle of olive oil, salt, and pepper on a baking sheet.
  3. Roast in the preheated oven for 25-30 minutes, until tender and lightly browned. Let cool completely.
  4. Bring water or vegetable broth to a boil in a saucepan. Add couscous, remove from heat, cover, and let stand for 5 minutes. Fluff with a fork and let cool.
  5. In a large bowl, combine cooled couscous, roasted vegetables, feta cheese, and parsley.
  6. Whisk together olive oil and lemon juice, pour over salad, and toss well. Season with salt and pepper to taste.
  7. Refrigerate for at least 30 minutes before serving. Serve cold.

Notes

Can be stored in the refrigerator for up to 3 days. Adjust lemon juice to taste.

Nutrition

Find it online: https://cheerychop.com/cold-couscous-salad-roasted-veggies/