Mediterranean Couscous Salad with Roasted Vegetables and Herbs
This Mediterranean Couscous Salad is a vibrant and flavorful dish that's perfect for a light lunch or dinner. It's made with a base of fluffy couscous, which is then tossed with roasted vegetables, fresh herbs, and a tangy vinaigrette. The roasted vegetables add a touch of sweetness and smokiness, while the fresh herbs provide a bright and herbaceous flavor. This salad is also a great way to use up any leftover vegetables you have on hand.
The inspiration for this recipe came to me on a trip to the Mediterranean coast. I was wandering through a market in a small town when I came across a stall selling the most beautiful vegetables I'd ever seen. The colors were so vibrant and the scents were so enticing that I couldn't resist buying a few of everything. I took my vegetables back to my apartment and started experimenting with different ways to cook them. I roasted them, grilled them, and even made a soup with them. But my favorite dish by far was this Mediterranean Couscous Salad. It's simple to make, but the flavors are out of this world.
Mediterranean Couscous Salad with Roasted Vegetables and Herbs Mediterranean Couscous Salad with Roasted Vegetables and Herbs Mediterranean Couscous Salad with Roasted Vegetables and Herbs Mediterranean Couscous Salad with Roasted Vegetables and Herbs
Prep time: 15 | Cook time: 30 | Serves: 4
Ingredients
  • 1 cup couscous
  • 1 cup vegetable broth
  • 1 red bell pepper, chopped
  • 1 zucchini, chopped
  • 1 cup cherry tomatoes, halved
  • 1/2 cup red onion, thinly sliced
  • 1/4 cup fresh basil, chopped
  • 1/4 cup fresh mint, chopped
Instructions
  1. Bring the vegetable broth to a boil in a medium saucepan.
  2. Add the couscous, cover, and reduce heat to low.
  3. Simmer for 10 minutes, or until the couscous is tender and all the liquid has been absorbed.
  4. Fluff the couscous with a fork and transfer to a large bowl.
  5. While the couscous is cooking, roast the vegetables.
  6. Preheat the oven to 425°F (220°C).
  7. Toss the peppers, zucchini, tomatoes, and onions with olive oil, salt, and pepper.
  8. Spread the vegetables on a baking sheet and roast for 20 minutes, or until tender.
Why It Works
  • The combination of roasted vegetables and fresh herbs gives this salad a complex and flavorful taste.
  • The couscous provides a base for the salad, but it's not too heavy or filling.
  • The vinaigrette adds a bit of acidity and brightness to the salad, which helps to balance out the sweetness of the vegetables.