Couscous salad is a staple in our house for parties and barbecues. You can add basically anything you want, but my absolute favorite is couscous with roasted or grilled vegetables. And feta. The feta is optional of course. If you have eaters that don’t like feta or cheese in general, simply serve it as a separate topping, so everyone can add it if they want to.

We had a barbecue with all the guests at the farm, where we’re staying during our holiday, and everyone brought something. There was potato salad, bell pepper salad, egg salad, macaroni salad, garlic bread and more. And I decided to make this couscous salad. I usually grill the vegetables, but as I did not have a griddle or grilling pan, I roasted them. Which is just as delicious! Got raving reviews from the other guests and more than a few asked for the recipe. So I decided to share it with everyone :).

Simple ingredients, bold flavors. That’s what makes this salad so awesome. What do you need?

For the salad:

• 500g couscous
• 2 zucchinis
• 250g (wild) mushrooms
• 1 aubergine
• 2 tbsp vegetable oil
• 2 tsp paprika
• 1/2 tsp pepper
• 1 tsp salt
• 2 shallots
• 300g cherry tomatoes
• 400g feta cheese

For the dressing:

• 75ml vinegar
• 175ml vegetable oil
• 1 tsp salt
• 1/2 tsp pepper
• sugar or sweetener to taste

Preheat the oven to 200°C and line a baking sheet with parchment paper. You could also use a large oven dish. Prepare the couscous according to the instructions on the package. Instead of water, I use chicken broth for extra flavor, but that is optional. Set aside.

Cut the zucchini, mushrooms and aubergine in roughly same-sized pieces. Toss these with vegetable oil, paprika, pepper and salt and spread on the prepared baking sheet. Roast in the middle of the oven for ca. 30-45 minutes.

Take out of the oven and let cool.

Cut the shallots into small pieces or strips. In a large bowl, mix the ingredients for the dressing and add the shallots. Cut the cherry tomatoes and add as well.

Add couscous and the roasted vegetables and toss. Crumble the feta cheese and add to the salad.

Then serve and enjoy 🙂

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Couscous Salad with Roasted Vegetables

Author Nicole

Ingredients

For the salad:

• 500 g couscous
• 2 medium zucchinis
• 250 g (wild) mushrooms
• 1 egg plant
• 2 tbsp veg. oil
• 2 tsp paprika
• 1/2 tsp pepper
• 1 tsp salt
• 2 shallots
• 300 g cherry tomatoes
• 400 g feta cheese

For the dressing:

• 75 ml vinegar
• 175 ml veg. oil
• 1 tsp salt
• 1/2 tsp pepper
• Sugar or sweetener to taste

Instructions

1. Preheat the oven to 200°C and line a baking sheet with parchment paper. You could also use a large oven dish. Prepare the couscous according to the instructions on the package. Instead of water, I use chicken broth for extra flavor, but that is optional. Set aside.

2. Cut the zucchini, mushrooms and aubergine in roughly same-sized pieces. Toss these with vegetable oil, paprika, pepper and salt and spread on the prepared baking sheet. Roast in the middle of the oven for ca. 30-45 minutes.

3. Take out of the oven and let cool.

4. Cut the shallots into small pieces or strips. In a large bowl, mix the ingredients for the dressing and add the shallots. Cut the cherry tomatoes and add as well.

5. Add couscous and the roasted vegetables and toss. Crumble the feta cheese and add to the salad.

6. Then serve and enjoy.