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
- 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.
- Meanwhile, roast the diced zucchini and red bell pepper in an oven at 400°F (200°C) for 20 minutes or until tender.
- In a large bowl, combine the fluffed couscous, roasted vegetables, cherry tomatoes, and feta cheese.
- In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper.
- Pour the dressing over the salad and toss well to combine.
- 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