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

Name: Roasted Vegetable Couscous Salad — Tasty Bites
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 8 servings
Ingredients: Salad:; 250 g Giant (Israeli) Couscous; 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); 60 g Feta (crumbled); 80 g Olives (halved); 10 Sun-dried Tomatoes (chopped); Dressing:; 4 tbsp Sun-dried Tomato Oil (or Olive Oil); 0.5 Lemon (juice only); 1 tbsp Honey; 1 tbsp Dijon Mustard; Sea Salt And Ground Black Pepper (Pinch)

servings

0

per serve

0

minutes

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Ingredients

Salad:

250 g Giant (Israeli) Couscous

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

60 g Feta crumbled

80 g Olives halved

10 Sun-dried Tomatoes chopped

Dressing:

4 tbsp Sun-dried Tomato Oil (or Olive Oil)

0.5 Lemon juice only

1 tbsp Honey

1 tbsp Dijon Mustard

Sea Salt And Ground Black Pepper Pinch

Equipment

Serving bowl

Instructions

Preheat your oven to 190°C/170°C(fan)/375°F/Gas 5.

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.

Add 250 g Giant (Israeli) couscous to a pan of boiling water and simmer for 8-10 minutes and then drain.

In a large bowl, add the couscous and vegetables.

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.

Put into a serving bowl and add 80 g Olives, 10 Sun-dried tomatoes and 60 g Feta.