Description
A delicious and healthy couscous salad featuring roasted vegetables, perfect for any occasion.
Ingredients
Scale
- 1 cup couscous
- 2 cups vegetable broth
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 yellow squash, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1/4 cup fresh parsley, chopped
- 1/4 cup feta cheese, crumbled (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the diced vegetables with olive oil, garlic powder, salt, and pepper.
- Spread the vegetables on a baking sheet and roast for 20-25 minutes until tender.
- Meanwhile, bring the vegetable broth to a boil in a saucepan.
- Add the couscous to the boiling broth, cover, and remove from heat. Let it sit for 5 minutes.
- Fluff the couscous with a fork and mix in the roasted vegetables.
- Add chopped parsley and feta cheese, if using, and toss to combine.
- Serve warm or at room temperature.
Notes
- This salad can be made ahead of time and stored in the refrigerator.
- Feel free to add other vegetables or proteins like chickpeas for extra nutrition.
- Adjust the seasoning according to your taste.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting and boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 5mg
Keywords: Couscous Salad, Roasted Veggies, Healthy Salad, Mediterranean Cuisine