Roasted Vegetable Couscous Salad

This Mediterranean inspired couscous salad is packed with crunchy roasted vegetables, a light and citrusy dressing and then topped with a hit of salty feta and olives.

Nutrition

Each serving contains a moderate amount of calories, with a good balance of carbohydrates, healthy fats, and protein, primarily from the couscous, vegetables, and feta cheese.

10% of daily energy
25 g
Carbs
8.8 g
Total fat
6.3 g
Protein
Egg FreeHeart HealthyNut FreeNutritiousPeanut FreeSesame FreeShellfish FreeVegetarian

This information is AI-estimated and percentages are of an average adult's recommended daily intake. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

lunchappetizerside dish

Roasted Vegetable Couscous Salad

Hungry Healthy Happy (Dannii Martin)

8

servings

0

per serve

0

minutes

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Ingredients
Salad:
Giant (Israeli) Couscous
250 g Giant (Israeli) Couscous
Cherry Tomatoes
10 Cherry Tomatoes
Courgette (zucchini)
1 Courgette (zucchini) diced
Aubergine (eggplant)
0.5 Aubergine (eggplant) diced
Bell Peppers
2 Bell Peppers diced
Red Onion
1 small Red Onion diced
Olive Oil
1 tbsp Olive Oil
Sea Salt And Ground Black Pepper
Sea Salt And Ground Black Pepper pinch
Feta
60 g Feta crumbled
Olives
80 g Olives halved
Sun-dried Tomatoes
10 Sun-dried Tomatoes chopped
Dressing:
Sun-dried Tomato Oil (or Olive Oil)
4 tbsp Sun-dried Tomato Oil (or Olive Oil)
Lemon
0.5 Lemon juice only
Honey
1 tbsp Honey
Dijon Mustard
1 tbsp Dijon Mustard
Sea Salt And Ground Black Pepper
Sea Salt And Ground Black Pepper Pinch
Equipment
Serving bowl

Serving bowl

Instructions
1
Preheat your oven to 190°C/170°C(fan)/375°F/Gas 5.
2
Put 10 Cherry tomatoes, 1 Courgette (zucchini), 0.5 Aubergine (eggplant), 2 Bell peppers and 1 Red onion onto a baking tray and add 1 tbsp Olive oil and 1 pinch Sea salt and ground black pepper and stir well. Put into the oven for 35 minutes.
3
Add 250 g Giant (Israeli) couscous to a pan of boiling water and simmer for 8-10 minutes and then drain.
4
In a large bowl, add the couscous and vegetables.
5
In a separate bowl, mix together 4 tbsp Sun-dried tomato oil juice of 0.5 Lemon, 1 tbsp Honey, 1 tbsp Dijon mustard and 1 Pinch Sea salt and ground black pepper. Pour over the couscous and vegetables and mix well.
6
Put into a serving bowl and add 80 g Olives, 10 Sun-dried tomatoes and 60 g Feta.
Roasted Vegetable Couscous Salad

Roasted Vegetable Couscous Salad

Hungry Healthy Happy (Dannii Martin)

8

servings

0

per serve

0

minutes

This Mediterranean inspired couscous salad is packed with crunchy roasted vegetables, a light and citrusy dressing and then topped with a hit of salty feta and olives.

Log in to Tasty Bites to save this recipe to your personal digital cookbook.
Create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.
Log in or sign up to get started
Ingredients
Salad:
Giant (Israeli) Couscous
250 g Giant (Israeli) Couscous
Cherry Tomatoes
10 Cherry Tomatoes
Courgette (zucchini)
1 Courgette (zucchini) diced
Aubergine (eggplant)
0.5 Aubergine (eggplant) diced
Bell Peppers
2 Bell Peppers diced
Red Onion
1 small Red Onion diced
Olive Oil
1 tbsp Olive Oil
Sea Salt And Ground Black Pepper
Sea Salt And Ground Black Pepper pinch
Feta
60 g Feta crumbled
Olives
80 g Olives halved
Sun-dried Tomatoes
10 Sun-dried Tomatoes chopped
Dressing:
Sun-dried Tomato Oil (or Olive Oil)
4 tbsp Sun-dried Tomato Oil (or Olive Oil)
Lemon
0.5 Lemon juice only
Honey
1 tbsp Honey
Dijon Mustard
1 tbsp Dijon Mustard
Sea Salt And Ground Black Pepper
Sea Salt And Ground Black Pepper Pinch
Equipment
Serving bowl

Serving bowl

Instructions
1
Preheat your oven to 190°C/170°C(fan)/375°F/Gas 5.
2
Put 10 Cherry tomatoes, 1 Courgette (zucchini), 0.5 Aubergine (eggplant), 2 Bell peppers and 1 Red onion onto a baking tray and add 1 tbsp Olive oil and 1 pinch Sea salt and ground black pepper and stir well. Put into the oven for 35 minutes.
3
Add 250 g Giant (Israeli) couscous to a pan of boiling water and simmer for 8-10 minutes and then drain.
4
In a large bowl, add the couscous and vegetables.
5
In a separate bowl, mix together 4 tbsp Sun-dried tomato oil juice of 0.5 Lemon, 1 tbsp Honey, 1 tbsp Dijon mustard and 1 Pinch Sea salt and ground black pepper. Pour over the couscous and vegetables and mix well.
6
Put into a serving bowl and add 80 g Olives, 10 Sun-dried tomatoes and 60 g Feta.
lunchappetizerside dish
Nutrition

Each serving contains a moderate amount of calories, with a good balance of carbohydrates, healthy fats, and protein, primarily from the couscous, vegetables, and feta cheese.

10% of daily energy
25 g
Carbs
8.8 g
Total fat
6.3 g
Protein
Egg FreeHeart HealthyNut FreeNutritiousPeanut FreeSesame FreeShellfish FreeVegetarian

This information is AI-estimated and percentages are of an average adult's recommended daily intake. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

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