Mediterranean Roasted Vegetable Couscous Salad

 A colourful roast vegetable Mediterranean Salad topped with vegan feta and served on a bed of couscous.

MEDITERRANEAN ROASTED VEGETABLE COUSCOUS SALAD

Oh my goodness this is good.

It's great for a light dinner or can be portioned up in the fridge for midweek lunches.

A delicious mixture of roast vegetables, fresh salad vegetables, antipasti, and vegan feta with the most gorgeous dressing on a bed of fluffy couscous.

You must try it!

ROASTING VEGETABLES FOR SALADS

Not all the ingredients are roasted for this salad.

The combination of soft, roasted vegetables along with crunchy salad veg and little salty bites of olives and capers are what makes this salad so special.

Roasting the red peppers and tomatoes give them that intense flavour as well as softening them.

I used red peppers, but you could also use orange or yellow bell peppers.

SERVE IT AS A SALAD WITHOUT THE COUSCOUS

I serve this roasted vegetable salad on top of fluffy couscous, but you can serve it as a salad on its own.

Just roast the vegetables, add the prepared salad vegetables and antipasti, then drizzle over the dressing, give it a good mix and top served with vegan feta.

You can serve it as a main course salad or a side salad.

HOW TO SERVE ROASTED VEGETABLE SALAD

This is such a tasty salad and can be served as part of so many meals. Here are some serving suggestions.

1. COUSCOUS - serve it on top of fluffy couscous
2. QUINOA - serve it on top of nutty quinoa
3. PASTA - this would be great through pasta, to serve as a pasta salad
4. SALAD - just serve it as it is, with some feta on top
5. CRUSTY BREAD - scoop it onto some crusty bread
6. BUFFET - serve it as part of a buffet or bitty dinner (you might call it something different) with crusty bread, hummus, a green salad, vegan potato salad and vegan coleslaw and let your family help themselves. Leftovers will be good for lunches.
7. DRESSING - try it with a drizzle of balsamic mustard dressing or French salad dressing

also try Roasted Sweet Potato & Falafel Couscous

WHAT YOU NEED TO MAKE ROASTED VEGETABLE SALAD

There are lots of Greek and Mediterranean flavours in this flavour-packed salad.

Here's what you need to make it.

SALAD

1. OLIVE OIL 
2. RED PEPPERS
3. CHERRY TOMATOES
4. OREGANO
5. SALT & PEPPER
6. CUCUMBER
7. RED ONION
8. BLACK OLIVES
9. CAPERS

COUSCOUS

1. COUSCOUS
2. WATER or VEGETABLE STOCK
3. SALT & PEPPER
4. DRESSING - half the dressing

DRESSING

1. LEMON
2. PESTO
3. OLIVE OIL
4. BLACK PEPPER

also try with Easy Broccoli Pesto or add Jerk Tofu BBQ Skewers for a heartier meal.

SALAD DRESSNG

I use half the dressing to mix through the couscous and half to toss through the salad.

It's the perfect flavour combo with all those Mediterranean flavours.

The salad is actually more Greek, but the dressing is more Italian, so let's stick with the Mediterranean.

If you're making the salad as it is without the couscous, save the rest of the pesto and keep it in the fridge. 

Dress your next salad with it or toss it through pasta.

also check out 20 Vegan Jam Jar Salad Dressings

THE SECRET TO PERFECT COUSCOUS

Couscous is one of the easiest grains. 

Well I say grain but it's actually little balls of crushed durum wheat semolina and North African in origin.

It's super easy and quick to make and you don't even need a pot to make it in minutes.

Here are my couscous tips:

1. Make it in a jug or bowl, but makes sure there's room for it to expand and so you can fluff it up.
2. Decide on your liquid, you can make it with boiling water, with vegetable stock or you can flavour the boiling water with dried herbs or spices.
3. You need the right ratio of couscous to water. If I use 100g grams of couscous, I would add 150g (same as 150 ml) of hot liquid. You can add a little more but I usually use 1 ½ amounts of liquid to couscous. I like it quite dry.
4. Once the couscous is made you can toss a little olive oil through it, some pesto or some dressing to add more flavour and add in a bit more moisture.
5. Pour the hot water or stock over the couscous and give it one stir, then cover it with a clean teatowel and leave it alone for 10 minutes. Don't be tempted to touch it, leave it to do its thing!
6. Once it's absorbed all the liquid, fluff it up with a fork.
7. That's it! Enjoy!

STORING MEDITERRANEAN ROASTED VEGETABLE SALAD

This salad is one of those dishes you really hope there will be some leftovers.

It's perfect for lunches.

Just spoon into one or more airtight containers and keep in the fridge for 3-4 days,

The flavor gets even better as it sits, but make sure you take it out of the fridge a wee while before you tuck in. 

The fridge chill does tend to dull the flavours.

Of course you could make a batch specifically for lunches mid week.

MORE VEGAN SALADS TO TRY

Here are a few more vegan salads for you to try:

• Avocado, Apple & Hazelnut Salad
• Beet, Grape & Vegan Cream Cheese Salad
• Carrot & Dill Coleslaw
• Summer Greek Pasta Salad
• Warm Dressed Noodle Salad

Also check out my index Salad Recipes for more ideas and my small batch easy vegan ranch dressing over on my lunch blog The Vegan Lunchbox.

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HOW TO MAKE MEDITERRANEAN VEGETABLE & COUSCOUS SALAD

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STEP 1

First make your dressing. Add all the ingredients and mix well (full printable recipe below).

You can make extra and keep it in the fridge in a jam jar for your next salad.

STEP 2

Make the couscous. 

Add the couscous to a jug or bowl, add the hot water (or stock), stir once, cover with a clean teatowel and leave for 10 minutes.

Add half the dressing, salt and pepper and fluff with a fork.

I don't know why I added the dressing & seasoning after it was ready, I usually add it to the hot water or stock so it mixes in better.

STEP 3

Roast the peppers and tomatoes, then add the crunchy salad veg and antipasti.

Looking good isn't it?

STEP 4

Mix the dressing into the salad.

Heap the couscous onto a platter or individual plates and top with the dressed salad.

Finish with some cubed or crumbled vegan feta.

Enjoy!

salad, roast vegetable salad, couscous salad, Mediterranean salad, Greek salad, vegan salad, vegan feta salad

dinner

Mediterranean, vegan

Yield: 4-6

Author: Jacqueline Meldrum

Mediterranean Roasted Vegetable & Couscous Salad

A colourful roast vegetable Mediterranean Salad topped with vegan feta and served on a bed of couscous.

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

Ingredients

Dressing

• 3 tbsp pesto
• 2 tbsp lemon juice
• finely grated peel from 1 lemon
• 3 tbsp olive oil
• salt & pepper

Salad

• 1 tbsp olive oil
• 2 red peppers, deseeded and sliced
• 18 cherry tomatoes
• ½ tsp dried oregano
• salt & pepper
• ½ cucumber, sliced in half lengthways, seeds scooped out with a teaspoon, then sliced
• 1 small red onion, halved and finely sliced
• 1 tbsp capers
• 70g (about 20) black olives

Couscous

• 200g (1 ¼ cups) couscous
• 300ml (1 ¼ cups) boiling water
• salt & pepper

Instructions

1. Heat your oven to 180c/160c fan/350f /gas mark 4.
2. Whisk up the dressing ingredients and set aside.
3. Place the cherry tomatoes in an ovenproof dish with the sliced peppers, add 1 tbsp oil, salt and pepper. Give it a good mix and spread in an even layer. Roast for 20 minutes.
4. While the veg is roasting make your couscous. Add it to a large bowl or jug, then add the boiling water (or hot stock), half the dressing, salt and pepper. 
5. Give it one stir, then cover with a clean tea towel and set aside for 10 minutes. After 10 minutes (once the liquid is absorbed), fluff up with a fork.
6. Pile the cooked couscous on a platter, serving bowl or individual plates or bowls.
7. Take the roast veg out of the oven and add all the other salad and antipasti, then add the rest of the dressing and give a good mix.
8. Spoon the veg salad over the cooked couscous and top with cubed or crumbled vegan feta.
9. Serve with wedges of lemon (optional).
10. Enjoy!

Notes:

• You can serve the salad alone or with couscous. It's also good with other grains or tossed through cold pasta for a delicious pasta salad.
• The flavours are even better the next day, so do save any leftovers in an airtight container in the fridge for 3-4 days.
• The vegan feta is optional, but make it rather special.

CALORIES

4 PORTIONS = 250 calories each

5 PORTIONS = 200 calories each

6 PORTIONS = 166 calories each

Calories

250.44

Fat (grams)

20.12

Sat. Fat (grams)

3.08

Carbs (grams)

16.90

Fiber (grams)

3.12

Net carbs

13.78

Sugar (grams)

6.41

Protein (grams)

3.92

Sodium (milligrams)

271.83

Cholesterol (grams)

2.91

Created using The Recipes Generator