Roasted vegetable and couscous salad: A healthy lunch or dinner

Some nights, when the mood hits, you might want to have a hearty meal but want to skip the meat. If a meatless meal is what you want or you already follow a vegan or vegetarian diet, our roasted vegetable and couscous salad are for you. Couscous, a small grain, still packs a large protein and fibre punch, making it perfect for anybody’s diet. Roasted vegetables are always delicious, especially during the cold winter months. 

Roasted vegetable and couscous salad suggestions

Our recipe uses the classic roasting vegetables like zucchini, peppers and onions, but you can get creative. You can roast some fennel, butternut and even broccoli and cauliflower. You can also roast the vegetables in your air fryer in half the time with the same seasoning and have beautiful veggies in less time. It’s the perfect meal for the whole family.

Are you in the mood for more vegan and vegetarian meals? You can’t go wrong with a hearty roasted vegetable and couscous salad for lunch or dinner.

Roasted vegetable and couscous salad recipe

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Recipe by Jessica Alberts Course: Lunch, Salad, SidesCuisine: MediterraneanDifficulty: Easy

Prep time

15

minutes

Cooking time

45

minutes

Total time

1

hour 

Ingredients

• 2 cups 2 couscous

• 120 g 120 feta cheese, crumbled

• ½ ½ butternut squash

• 2 2 onions

• 1 1 red pepper

• 2 2 medium carrots

• 2 2 zucchinis

• 4 4 garlic cloves

• 3 tablespoons 3 sunflower seeds (optional)

• 1-2 tablespoons 1-2 olive oil

• salt and pepper to taste

Method

• Preheat the oven to 200°C.
• Wash and chop the vegetables into large chunks. Peel the garlic cloves but leave them whole.
• Toss the chopped vegetables in olive oil. Place the vegetables and whole garlic cloves onto a large baking tray. Season with salt and pepper.
• Place the vegetables in the preheated oven and bake for 45 minutes, stirring twice throughout to prevent the edges from burning.
• While the vegetables are roasting, cook the couscous. Bring a medium pot of water to a boil. Once boiling, add the couscous, turn off the heat, and cover the pot with the lid. Leave for ten minutes. Then, fluff with a fork.
• Once the vegetables are finished roasting, remove them from the oven.
• Combine the couscous, roasted vegetables and garlic in a bowl, and stir to combine. Top with feta and sunflower seeds and season with more salt and pepper if desired. Serve warm or cold.

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Looking for more tasty vegan or vegetarian meal ideas to keep mealtimes exciting? Just have a look at our recipe page. We have so many excellent suggestions for you to try.

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