Toasty Israeli couscous meets roasted veggies and a citrusy cumin vinaigrette in this bright, flavorful salad!
Roasted Vegetable Israeli Couscous Salad: Warm with a Citrus-Cumin Vinaigrette
Israeli couscous has long been a favorite of mine—it’s a little heartier and chewier than regular couscous, which makes it perfect for soaking up all kinds of flavor. I wanted to create something that felt bright and fresh even in the middle of winter, so this Roasted Vegetable Israeli Couscous Salad came together naturally. It’s packed with colorful roasted veggies, tossed with plenty of fresh herbs, and finished with a simple homemade dressing that ties everything together. Every bite has a little warmth, a little freshness, and a lot of flavor—exactly how I like it.
Why You’ll Love This Recipe
Israeli-Inspired Flavors – A beautiful mix of warming roasted vegetables, fresh herbs, and Middle Eastern-inspired spices.
Warm Yet Refreshing – Roasted veggies make it hearty, while mint and parsley bring a fresh contrast.
Naturally Vegan and Dairy-Free – A plant-based dish that’s filling and nutrient-rich.
Meal-Prep Friendly – Can be enjoyed warm or cold, making it a great option for make-ahead lunches.
Balanced and Satisfying – A mix of whole grains, fiber-rich vegetables, and healthy fats.
What is Israeli Couscous?
Israeli couscous, also known as ptitim, is a small, pearl-shaped pasta made from toasted semolina flour. Unlike traditional couscous, which is much finer, Israeli couscous has a slightly chewy bite and a more substantial texture, making it perfect for absorbing flavors in salads, soups, and grain bowls.
Ingredient Highlight: Mint & Parsley
Mint and parsley are such a lovely duo—fresh, fragrant, and full of life. Together, they bring the perfect contrast to this warm salad, adding a burst of herbal brightness that ties everything together. The mint adds a cool, subtly sweet note, while parsley brings a gentle peppery depth. It’s a timeless Mediterranean pairing that makes every bite feel balanced, refreshing, and effortlessly flavorful.
Madly Delicious Must-Know Tips and Questions
- Toast the Couscous First – Lightly toasting the Israeli couscous before adding liquid gives it a nutty, richer flavor and helps prevent clumping.
- Let the Veggies Caramelize – Roasting the vegetables long enough to develop golden edges enhances their natural sweetness.
- Serve Warm or Cold – This salad is delicious straight from the oven but also works as a cold dish for meal prep.
Can I use a different grain?
Yes! If you don’t have Israeli couscous, you can substitute it with farro, bulgur, or pearl barley, though the cooking time will vary.
What’s the best way to store leftovers?
Store in an airtight container in the fridge for up to 3 days. If eating cold, you may want to freshen it up with an extra squeeze of lemon.
Can I add protein?
Absolutely! This salad pairs well with chickpeas, lentils, grilled tofu, or even a handful of toasted nuts for extra protein and crunch.
Let’s Dish: Did You Know?
Israeli couscous was first developed in the 1950s when rice shortages in Israel led to the creation of this pasta-like alternative. Often mistaken for a grain, it’s actually more similar to orzo or tiny pasta pearls. Today, it’s enjoyed worldwide in Mediterranean, Middle Eastern, and North African cuisine, thanks to its ability to absorb flavors and pair well with a variety of ingredients.
Want a dish that’s hearty, fresh, and full of flavor? Then try my Roasted Vegetable Israeli Couscous Salad!
Warm roasted veggies, fluffy Israeli couscous, and a citrusy cumin vinaigrette come together in the best way. Give it a try and tag me on Instagram @madly__delicious with #MadlyDelicious to share your take!
Check Out My Other Salad Recipes
Citrus Salad with Poppyseed Viniagrette
Vegan Mediterranean Chickpea Egg Salad
Mediterranean Tofu Bowls with Sumac Roasted Veggies
Roasted Vegetable Israeli Couscous Salad
Equipment
- Baking sheet
Ingredients
- 1 cup Israeli couscous, dried
- 1 ½ cups low-sodium vegetable broth (or water)
- 1 tbsp olive oil
- Pinch or two of salt
- ¼ cup chopped mint and parsley, mixed
Roasted Vegetables
- 1 large zucchini, cut in half lengthwise, then into half-moons
- 1 large carrot, peeled and thinly sliced on a diagonal
- ½ large red onion, cut in half lengthwise, then sliced
- 1 cup cherry tomatoes, halved
- 1-2 tbsp olive oil
- Salt and pepper, to taste
For the Vinaigrette
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 tbsp red wine vinegar
- 2 tsp maple syrup
- 1 tsp Dijon mustard
- 1 tsp cumin
- Salt and pepper, to taste
Additional & Optional Add-Ins
- Dried cherries or apricots
- Chopped pistachios or sliced almonds
Instructions
- Cook the Israeli Couscous: In a medium saucepan, heat 1 tbsp olive oil over medium heat. Add the 1 cup Israeli couscous and toast for 2–3 minutes, stirring frequently until lightly golden. Pour in the 1½ cups vegetable broth, salt and bring to a boil. Reduce heat to low, cover, and simmer for 10–12 minutes, or until the liquid is absorbed and the couscous is tender. Fluff with a fork and season with additional salt if needed.
- Roast the Vegetables: Preheat your oven to 400°F (200°C). Spread the zucchini, carrot, red onion, and cherry tomatoes on a baking sheet. Drizzle with 1–2 tbsp olive oil, season with salt and pepper, and toss to coat. Roast for 25–30 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
- Make the Vinaigrette: In a small bowl or jar, whisk together 3 tbsp olive oil, 2 tbsp lemon juice, 1 tbsp red wine vinegar, 2 tsp maple syrup, 1 tsp Dijon mustard, and 1 tsp cumin. Season with salt and pepper to taste.
- Assemble the Salad: In a large bowl, combine the cooked couscous, roasted vegetables, and chopped mint and parsley. Pour over the vinaigrette and toss until evenly coated.
- Serve & Customize: Serve warm or at room temperature. If using, sprinkle with dried cherries or apricots, chopped pistachios, or sliced almonds for added texture and flavor.