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.

Calories 200 kcal
Protein 6 g
Carbohydrates 25 g
Fat 9 g
Fiber 4 g
Sugar 4 g
Sodium 250 mg
*per serving
VegetarianNut FreePeanut FreeSesame FreeEgg FreeShellfish FreeNutritiousHeart Healthy

This information is AI-estimated. 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

Save this recipe to your personal collection, manage your grocery lists and access the step-by-step cooking assistant with the Tasty Bites app.
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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.
  • 10 Cherry Tomatoes
  • 1 Courgette (zucchini)
    diced
  • 0.5 Aubergine (eggplant)
    diced
  • 2 Bell Peppers
    diced
  • 1 small Red Onion
    diced
  • 1 tbsp Olive Oil
  • Sea Salt And Ground Black Pepper
    pinch
3
Add 250 g Giant (Israeli) couscous to a pan of boiling water and simmer for 8-10 minutes and then drain.
  • 250 g Giant (Israeli) Couscous
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.
  • 4 tbsp Sun-dried Tomato Oil (or Olive Oil)
  • 0.5 Lemon
    juice only
  • 1 tbsp Honey
  • 1 tbsp Dijon Mustard
6
Put into a serving bowl and add 80 g Olives, 10 Sun-dried tomatoes and 60 g Feta.
  • 80 g Olives
    halved
  • 10 Sun-dried Tomatoes
    chopped
  • 60 g Feta
    crumbled
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.

Save this recipe to your personal collection, manage your grocery lists and access the step-by-step cooking assistant with the Tasty Bites app.
Login to Continue
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.
  • 10 Cherry Tomatoes
  • 1 Courgette (zucchini)
    diced
  • 0.5 Aubergine (eggplant)
    diced
  • 2 Bell Peppers
    diced
  • 1 small Red Onion
    diced
  • 1 tbsp Olive Oil
  • Sea Salt And Ground Black Pepper
    pinch
3
Add 250 g Giant (Israeli) couscous to a pan of boiling water and simmer for 8-10 minutes and then drain.
  • 250 g Giant (Israeli) Couscous
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.
  • 4 tbsp Sun-dried Tomato Oil (or Olive Oil)
  • 0.5 Lemon
    juice only
  • 1 tbsp Honey
  • 1 tbsp Dijon Mustard
6
Put into a serving bowl and add 80 g Olives, 10 Sun-dried tomatoes and 60 g Feta.
  • 80 g Olives
    halved
  • 10 Sun-dried Tomatoes
    chopped
  • 60 g Feta
    crumbled
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.

Calories 200 kcal
Protein 6 g
Carbohydrates 25 g
Fat 9 g
Fiber 4 g
Sugar 4 g
Sodium 250 mg
*per serving
VegetarianNut FreePeanut FreeSesame FreeEgg FreeShellfish FreeNutritiousHeart Healthy

This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

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