Roasted Vegetable Israeli Couscous Salad
This Roasted Vegetable Israeli Couscous Salad is a vibrant, nutrient-packed dish with toasted Israeli couscous, caramelized veggies, and a bright, cumin-spiced vinaigrette. Perfect for meal prep or a flavorful side!
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.
Notes
Make-Ahead Friendly
The salad can be prepped ahead and stored in an airtight container in the fridge for up to 3 days.
Best Couscous Texture
Toasting the couscous before cooking enhances its nutty flavor and prevents clumping.
Roasting Tip
For even caramelization, spread the veggies in a single layer without crowding the pan.
Serving Ideas
Enjoy this salad on its own or as a side dish with grilled tofu, chickpeas, or a dollop of yogurt for extra protein.
Nutrition
Serving: 1 servingCalories: 360kcalCarbohydrates: 40gProtein: 6gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gSodium: 290mgPotassium: 380mgFiber: 4gSugar: 6gVitamin A: 3000IUVitamin C: 20mgCalcium: 35mgIron: 1.6mg
Tried this recipe?Let us know how it was!