Mediterranean Cold Couscous Salad with Roasted Veggies and Feta

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Mediterranean cold couscous salad with roasted veggies and feta cheese
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Mediterranean Cold Couscous Salad with Roasted Veggies and Feta

Mediterranean Cold Couscous Salad with Roasted Veggies and Feta is a refreshing and vibrant dish. Perfect for warm days or as a side for any meal, this salad combines fluffy couscous with colorful roasted vegetables and tangy feta cheese. It is a simple recipe that brings a burst of flavor and nutrition to your plate.

Why Make This Recipe

This salad is easy to prepare and requires minimal cooking. It is packed with healthy ingredients, making it a great choice for lunch, dinner, or potlucks. The combination of roasted vegetables and feta cheese adds depth and richness to the dish. Plus, it can be served cold, making it ideal for meal prep!

How to Make Mediterranean Cold Couscous Salad with Roasted Veggies and Feta

Ingredients:

  • 1 cup couscous (regular or whole wheat)
  • 1 1/4 cups boiling water or vegetable broth
  • 1 small zucchini, diced
  • 1 red bell pepper, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon dried oregano
  • Salt and pepper to taste

Directions:

  1. In a bowl, place the couscous and pour boiling water or vegetable broth over it. Cover and let it sit for about 5 minutes. Fluff with a fork.
  2. Meanwhile, roast the diced zucchini and red bell pepper in an oven at 400°F (200°C) for 20 minutes or until tender.
  3. In a large bowl, combine the fluffed couscous, roasted vegetables, cherry tomatoes, and feta cheese.
  4. In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper.
  5. Pour the dressing over the salad and toss well to combine.
  6. Serve cold or at room temperature.

How to Serve Mediterranean Cold Couscous Salad with Roasted Veggies and Feta

Serve this salad chilled or at room temperature. It makes an excellent side dish for grilled meats or fish. You can also enjoy it as a light and healthy main dish.

How to Store Mediterranean Cold Couscous Salad with Roasted Veggies and Feta

Store leftovers in an airtight container in the refrigerator. The salad can last for about 3-5 days. Just give it a good toss before serving again.

Tips to Make Mediterranean Cold Couscous Salad with Roasted Veggies and Feta

  • Feel free to add more vegetables like cucumbers or carrots for extra crunch.
  • You can use different types of cheese, such as goat cheese or mozzarella, if you prefer.
  • Adjust the seasoning according to your taste; add more herbs or spices if you like.

Variation

For a protein boost, add chickpeas or grilled chicken to the salad. You can also swap the vegetables based on what’s in season or what you have on hand.

FAQs

1. Can I use instant couscous for this recipe?
Yes, you can use instant couscous. Just follow the package instructions, as the water-to-couscous ratio might differ.

2. Is this salad vegan?
No, this salad is not vegan due to the feta cheese. However, you can easily make it vegan by omitting the feta or substituting it with a plant-based cheese.

3. Can I serve this dish warm?
While this salad is best served cold or at room temperature, you can enjoy it warm right after preparing as well!

Enjoy making and sharing this delicious Mediterranean Cold Couscous Salad with Roasted Veggies and Feta!

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Mediterranean Cold Couscous Salad with Roasted Veggies and Feta

  • Author: olivia
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

A refreshing and vibrant salad packed with fluffy couscous, colorful roasted vegetables, and tangy feta cheese, perfect for warm days or as a side dish.

Ingredients

Scale
  • 1 cup couscous (regular or whole wheat)
  • 1 1/4 cups boiling water or vegetable broth
  • 1 small zucchini, diced
  • 1 red bell pepper, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon dried oregano
  • Salt and pepper to taste

Instructions

  1. In a bowl, place the couscous and pour boiling water or vegetable broth over it. Cover and let it sit for about 5 minutes. Fluff with a fork.
  2. Meanwhile, roast the diced zucchini and red bell pepper in an oven at 400°F (200°C) for 20 minutes or until tender.
  3. In a large bowl, combine the fluffed couscous, roasted vegetables, cherry tomatoes, and feta cheese.
  4. In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper.
  5. Pour the dressing over the salad and toss well to combine.
  6. Serve cold or at room temperature.

Notes

Feel free to add more vegetables or different types of cheese. Adjust seasoning to taste.

  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Category: Side Dish
  • Method: Roasting
  • Cuisine: Mediterranean

Nutrition

  • Serving Size: 1 serving
  • Calories: 300
  • Sugar: 5g
  • Sodium: 350mg
  • Fat: 18g
  • Saturated Fat: 4g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 4g
  • Protein: 8g
  • Cholesterol: 20mg

Keywords: couscous salad, Mediterranean salad, healthy recipe, vegetarian dish, roasted vegetables

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