Roasted Veggie and Couscous Salad

If you’re seeking a delightful, refreshing meal that won’t compromise your health, look no further than the Roasted Veggie and Couscous Salad. Packed with vitamins, minerals, and wholesome flavors, this salad is the perfect mix of mouthwatering roasted vegetables and fluffy couscous. Dive into a meal that’s as tasty as it is nutritious!

Ingredients FOR Roasted vegetable and feta couscous salad

• 1 cup of couscous (240 ml)
• 2 cups of mixed veggies such as bell peppers, zucchini, and cherry tomatoes (480 ml)
• 1/4 cup of olive oil (60 ml)
• 2 tsp of salt (10 ml)
• 1 tsp of black pepper (5 ml)
• 2 tsp of paprika (10 ml)
• 1 tbsp of fresh lemon juice (15 ml)
• 2 tbsp of chopped parsley (30 ml)
• 1/2 cup of feta cheese (optional) (120 ml)
• 2 garlic cloves, minced

Preparation and Cooking Time: 45 minutes

Serves: 2

Nutritional Facts (per serving) FOR Roasted vegetable and feta couscous salad

• Calories: 400
• Protein: 12g
• Carbohydrates: 58g
• Dietary Fiber: 5g
• Fats: 15g
• Sodium: 1,200mg

How to Prepare Your Roasted Veggie and Couscous Salad

1. Preheat your oven to 425°F (220°C).
2. Toss the mixed veggies in 2 tablespoons of olive oil, 1 tsp of salt, pepper, and paprika.
3. Spread them evenly on a baking tray.
4. Roast the veggies for 20 minutes, turning them halfway for even roasting.
5. While veggies are roasting, boil 1.5 cups of water (360 ml) in a saucepan.
6. Add couscous to boiling water, stir, and remove from heat. Cover the saucepan and let it sit for 5 minutes.
7. Fluff the couscous with a fork once it has absorbed all the water.
8. In a large mixing bowl, combine roasted veggies, couscous, minced garlic, lemon juice, remaining olive oil, and salt.
9. Garnish the Roasted Veggie and Couscous Salad with chopped parsley and crumbled feta (if you’re using).

Pro Tips for the Perfect Salad

1. For added crunch, consider roasting some nuts and sprinkling them over the salad.
2. Customize the Roasted Veggie and Couscous Salad by adding your preferred veggies.
3. To make the salad more protein-packed, you can add grilled chicken or tofu.
4. Always roast veggies at a high temperature to get a caramelized exterior and flavorful interior.

Serving Suggestions FOR Roasted vegetable and feta couscous salad

• Drizzle the Roasted Veggie and Couscous Salad with a light vinaigrette or tahini dressing for an extra flavor boost.
• Serve this salad alongside grilled meats or fish.
• The Roasted Veggie and Couscous Salad can be enjoyed both warm and cold. If serving cold, refrigerate for at least an hour before serving.

Final Thoughts ON Roasted vegetable and feta couscous salad

This Roasted Veggie and Couscous Salad isn’t just another salad; it’s a flavorful journey. AH7 is proud to bring you recipes that are both delightful and health-conscious. Dive into this dish and rejuvenate your meals. And remember, it’s not just about eating; it’s about enjoying every bite with consciousness and delight!

Roasted Veggie and Couscous Salad

If you’re seeking a delightful, refreshing meal that won’t compromise your health, look no further than the Roasted Veggie and Couscous Salad. Packed with vitamins, minerals, and wholesome flavors, this salad is the perfect mix of mouthwatering roasted vegetables and fluffy couscous. Dive into a meal that’s as tasty as it is nutritious!

5 from 1 vote

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Prep Time: 45 minutes minutes

Total Time: 45 minutes minutes

Nutritions

Nutrition Facts

Roasted Veggie and Couscous Salad

Amount per Serving

Calories

400

% Daily Value*

Fat

 

15

g

23

%

Sodium

 

1200

mg

52

%

Carbohydrates

 

58

g

19

%

Fiber

 

5

g

21

%

Protein

 

12

g

24

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• 1 cup of couscous 240 ml
• 2 cups of mixed veggies such as bell peppers zucchini, and cherry tomatoes (480 ml)
• ¼ cup of olive oil 60 ml
• 2 tsp of salt 10 ml
• 1 tsp of black pepper 5 ml
• 2 tsp of paprika 10 ml
• 1 tbsp of fresh lemon juice 15 ml
• 2 tbsp of chopped parsley 30 ml
• ½ cup of feta cheese optional (120 ml)
• 2 garlic cloves minced

Instructions

• How to Prepare Your Roasted Veggie and Couscous Salad
• Preheat your oven to 425°F (220°C).
• Toss the mixed veggies in 2 tablespoons of olive oil, 1 tsp of salt, pepper, and paprika.
• Spread them evenly on a baking tray.
• Roast the veggies for 20 minutes, turning them halfway for even roasting.
• While veggies are roasting, boil 1.5 cups of water (360 ml) in a saucepan.
• Add couscous to boiling water, stir, and remove from heat. Cover the saucepan and let it sit for 5 minutes.
• Fluff the couscous with a fork once it has absorbed all the water.
• In a large mixing bowl, combine roasted veggies, couscous, minced garlic, lemon juice, remaining olive oil, and salt.
• Garnish the Roasted Veggie and Couscous Salad with chopped parsley and crumbled feta (if you’re using).

Notes

Pro Tips for the Perfect Salad
For added crunch, consider roasting some nuts and sprinkling them over the salad.
Customize the Roasted Veggie and Couscous Salad by adding your preferred veggies.
To make the salad more protein-packed, you can add grilled chicken or tofu.
Always roast veggies at a high temperature to get a caramelized exterior and flavorful interior.
Serving Suggestions
Drizzle the Roasted Veggie and Couscous Salad with a light vinaigrette or tahini dressing for an extra flavor boost.
Serve this salad alongside grilled meats or fish.
The Roasted Veggie and Couscous Salad can be enjoyed both warm and cold. If serving cold, refrigerate for at least an hour before serving.
Final Thoughts
This Roasted Veggie and Couscous Salad isn’t just another salad; it’s a flavorful journey. AH7 is proud to bring you recipes that are both delightful and health-conscious. Dive into this dish and rejuvenate your meals. And remember, it’s not just about eating; it’s about enjoying every bite with consciousness and delight!