Mediterranean Couscous Salad with Roasted Vegetables & Feta

Cuisine: Mediterranean
Preparation Time: 20 minutes
Cooking Time: 25 minutes
Servings: 4–6

🌾 Ingredients

For the Salad:

• 1 cup couscous (preferably whole wheat or pearl couscous)

• 1 ¼ cups vegetable or chicken broth

• 1 small zucchini, diced

• 1 small eggplant, diced

• 1 red bell pepper, chopped

• 1 yellow bell pepper, chopped

• 1 small red onion, chopped

• 2 tablespoons olive oil

• ½ teaspoon salt

• ½ teaspoon black pepper

• ½ teaspoon dried oregano

• 1 cup cherry tomatoes, halved

• ½ cup Kalamata olives, pitted and halved

• ½ cup crumbled feta cheese

• ¼ cup fresh parsley, finely chopped

• 2 tablespoons fresh mint, chopped (optional but highly recommended)

For the Dressing:

• ¼ cup extra virgin olive oil

• 2 tablespoons fresh lemon juice

• 1 teaspoon Dijon mustard

• 1 garlic clove, finely minced

• ½ teaspoon honey (optional, for balance)

• Salt and pepper to taste

🔥 Instructions

1. Prepare the Roasted Vegetables
   Preheat your oven to 400°F (200°C).
   Toss the diced zucchini, eggplant, bell peppers, and red onion with olive oil, salt, black pepper, and oregano.
   Spread evenly on a parchment-lined baking sheet and roast for 20–25 minutes, stirring once halfway through, until the vegetables are tender and slightly caramelized.
   Remove from the oven and let them cool slightly.

2. Cook the Couscous
   In a small saucepan, bring the broth to a boil. Remove from heat, stir in the couscous, cover tightly, and let it sit for 5 minutes.
   Fluff with a fork to separate the grains. For pearl couscous, simmer for 10 minutes until tender, then drain any excess liquid.

3. Prepare the Dressing
   In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, garlic, honey, salt, and pepper. Taste and adjust — it should be bright, tangy, and balanced.

4. Assemble the Salad
   In a large mixing bowl, combine the cooked couscous, roasted vegetables, cherry tomatoes, olives, parsley, and mint.
   Pour the dressing over the salad and toss gently until everything is evenly coated.
   Finally, crumble feta cheese on top and toss lightly again, keeping some feta visible for presentation.

5. Chill or Serve Warm
   This salad can be served warm (right after mixing) or chilled for at least 30 minutes for the flavors to deepen.
   Before serving, give it a light drizzle of olive oil and a squeeze of fresh lemon juice for brightness.

🧀 Serving Suggestions

• Pair it with grilled salmon, chicken souvlaki, or falafel for a complete Mediterranean meal.

• Serve as a side for lamb kebabs or roasted chickpeas.

• Perfect for picnics, potlucks, or meal prep — it tastes even better the next day as the flavors meld.

• Add spinach, arugula, or baby kale for extra greens.

💡 Tips & Variations

• Add crunch: Sprinkle toasted pine nuts or slivered almonds just before serving.

• Make it vegan: Skip the feta or replace it with a dairy-free alternative.

• Boost the protein: Add chickpeas, grilled shrimp, or diced chicken breast.

• Herb swap: Try basil instead of mint for a more Italian touch.

• Storage: Keeps well in the refrigerator for up to 4 days in an airtight container.

🇬🇷 Mediterranean Story

Couscous, though North African in origin, has been warmly embraced across the Mediterranean, from Morocco to Greece. In the U.S., this Mediterranean Couscous Salad has become a symbol of the region’s light, fresh, and colorful cuisine — a dish that embodies balance and harmony.

It’s often seen on summer tables, combining the best of both worlds — hearty grains and vibrant roasted vegetables — all tied together with the golden touch of olive oil and lemon. The briny olives and creamy feta provide contrast, while the herbs make every bite burst with life.

This dish is not just a salad; it’s a celebration of sunshine, simplicity, and nourishment. Whether served at a backyard BBQ or a quiet family dinner, it carries the Mediterranean’s soulful message: eat fresh, eat together, and savor every color of the season. 🌞