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At the heart of this salad lies couscous, a versatile grain that serves as a fantastic base. Couscous is made from semolina wheat and is known for its light, fluffy texture, making it an ideal canvas for a variety of toppings. Packed with fiber and protein, couscous contributes to a balanced diet by promoting digestive health and keeping you feeling full longer. Each serving is a step toward achieving your daily nutritional needs, making it a smart choice for anyone looking to maintain energy levels throughout the day.

Roasted Veggie & Feta Couscous Salad

Discover the vibrant flavors of Roasted Veggie & Feta Couscous Salad, where fresh vegetables, fluffy couscous, and creamy feta unite for a wholesome delight. This versatile salad is perfect for any occasion, from casual dinners to elegant gatherings. Packed with nutrients, it showcases the beauty of seasonal produce while supporting a healthy lifestyle. Enjoy it warm, chilled, or as meal prep for flavorful, satisfying bites throughout the week. Dive into a world of taste with this colorful, nutritious dish!
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Ingredients
  

1 cup couscous

1 ½ cups vegetable broth

1 medium zucchini, diced into bite-sized pieces

1 red bell pepper, diced

1 yellow bell pepper, diced

1 red onion, chopped into chunks

1 cup cherry tomatoes, halved

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon dried oregano

Salt and pepper, to taste

1 cup feta cheese, crumbled

¼ cup fresh parsley, chopped (for garnish)

Juice of 1 lemon

Instructions
 

Preheat the Oven: Begin by preheating your oven to 425°F (220°C) so it's hot and ready for roasting.

    Prepare the Vegetables: In a spacious mixing bowl, combine the diced zucchini, red bell pepper, yellow bell pepper, chopped red onion, and halved cherry tomatoes. Drizzle the olive oil over the veggies, followed by the garlic powder, dried oregano, salt, and pepper. Toss everything together thoroughly until the vegetables are evenly coated in the oil and seasonings.

      Roast the Vegetables: Spread the seasoned vegetables out on a large baking sheet in a single layer to ensure even cooking. Roast in the preheated oven for about 20-25 minutes, until the vegetables are tender and starting to caramelize. Stir them halfway through the cooking time for an even roast.

        Cook the Couscous: While the vegetables are roasting, bring the vegetable broth to a rolling boil in a medium saucepan. Once boiling, add the couscous, giving it a quick stir. Cover the saucepan with a lid, remove it from the heat, and let it sit for approximately 5 minutes, or until all the liquid has been absorbed.

          Fluff the Couscous: After 5 minutes, remove the lid from the saucepan. Using a fork, gently fluff the couscous to separate the grains for a light, airy texture.

            Combine All Ingredients: In a large bowl, mix the roasted vegetables with the fluffed couscous. Add the crumbled feta cheese and squeeze in the juice of one lemon. Toss gently to ensure everything is combined without breaking down the veggies.

              Garnish and Present: Just before serving, sprinkle the freshly chopped parsley over the top for a burst of color and freshness. Taste the salad and adjust seasoning with additional salt or pepper if needed.

                Enjoy Your Delicious Salad: This couscous salad can be enjoyed warm, at room temperature, or chilled. It's versatile and bursting with flavor, making it a delightful dish for any occasion!

                  Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4

                    Presentation Tips: Serve the salad in a large, shallow bowl to showcase the vibrant colors of the roasted vegetables and sprinkle a few extra parsley leaves on top for an appealing finish. Consider serving alongside lemon wedges for added zest!