Cold Couscous Salad with Roasted Veggies and Feta
Cold Couscous Salad with Roasted Veggies and Feta is a refreshing dish that brings together the goodness of roasted vegetables and the unique texture of couscous. This salad is perfect for warm-weather meals and a great way to enjoy healthy ingredients in a delicious way. Whether you’re serving it as a main dish or a side, this salad never disappoints!
Why Make This Recipe
There are many reasons to try this Cold Couscous Salad. First, it’s simple and quick to prepare, making it ideal for busy days. Second, it’s packed with fresh vegetables and feta cheese, offering a wonderful mix of flavors and nutrients. Lastly, this salad can be made ahead of time, making it a fantastic option for picnics, parties, or meal prep for the week.
How to Make Cold Couscous Salad with Roasted Veggies and Feta
Ingredients:
- 1 cup couscous
- 1 1⁄4 cups boiling water
- 1 zucchini, chopped
- 1 red bell pepper, chopped
- 1 red onion, sliced
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1⁄2 teaspoon dried oregano
- 1⁄2 cup crumbled feta cheese
- 2 tablespoons fresh parsley, chopped
- Juice of 1⁄2 lemon
Directions:
- Preheat your oven to 425°F (220°C).
- Toss the zucchini, red bell pepper, red onion, and cherry tomatoes in a bowl with olive oil, salt, pepper, and oregano.
- Spread the vegetables evenly on a baking sheet and roast them in the oven for 20–25 minutes until they are tender and slightly caramelized.
- While the vegetables roast, place the couscous in a large bowl. Pour the boiling water over the couscous, cover the bowl, and let it sit for 5 minutes.
- Fluff the couscous with a fork to separate the grains.
- Once the roasted vegetables have cooled slightly, add them to the couscous.
- Stir in the crumbled feta, chopped parsley, and lemon juice.
- Toss everything well to combine and then refrigerate it for at least 30 minutes before serving.
How to Serve Cold Couscous Salad with Roasted Veggies and Feta
Serve this salad chilled or at room temperature. You can enjoy it as a light main dish or as a colorful side with grilled meats or fish. Garnishing with extra parsley or lemon slices can add a nice touch!
How to Store Cold Couscous Salad with Roasted Veggies and Feta
To store this salad, place it in an airtight container. It can stay fresh in the refrigerator for up to 3 days. Just give it a quick stir before serving!
Tips to Make Cold Couscous Salad with Roasted Veggies and Feta
- Feel free to add more vegetables like eggplant or bell peppers for extra flavor.
- If you don’t have feta cheese, you can substitute it with goat cheese for a different taste.
- For an added crunch, toss in some toasted nuts or seeds just before serving.
Variation
You can customize this salad by adding proteins like chickpeas or grilled chicken. You could also use a different dressing, such as balsamic vinaigrette, for a twist on the flavor.
FAQs
1. Can I make this salad in advance?
Yes! This salad can be made a day ahead. Just make sure to store it in the fridge until you are ready to serve.
2. Is couscous gluten-free?
Traditional couscous is made from wheat and is not gluten-free. However, you can use gluten-free couscous or quinoa as an alternative.
3. What can I serve with this salad?
This salad pairs well with grilled chicken, fish, or as a part of a larger buffet. It also tastes great with pita bread or hummus!
Enjoy making and sharing this Cold Couscous Salad with Roasted Veggies and Feta! It’s sure to be a favorite at your table.
