Roasted Vegetable Couscous
Print Recipe
4.78 from 35 votes

Recipe: Roasted Vegetable Couscous Salad

Peppers, courgettes and onions roasted with cumin and harissa are combined with couscous, feta and a lemon-garlic dressing for an easy vegetable salad accompaniment.
Prep Time15 mins
Cook Time40 mins
Course: Salad
Cuisine: Middle Eastern
Servings: 6 people
Calories: 301kcal
Author: Elizabeth
Cost: £2.50



  • Cut the red pepper, yellow pepper and courgette into bite-sized pieces.

  • Place the vegetables on a baking tray along with the garlic (leave it unpeeled) and drizzle with 2 tbsp of the olive oil.
  • Roast at 200 °C/ 180 °C fan for 20 minutes.
  • Add the quartered red onion, cumin seeds and harissa paste and roast for a further 10-20 minutes.
  • Cool, reserving the garlic for the salad dressing.
  • Meanwhile, pour the hot vegetable stock over the dry couscous. Cover and leave for five minutes.
  • Prepare the salad dressing by combining the remaining olive oil along with the juice and zest of one lemon and the roasted garlic.
  • Finely chop plenty of flat-leaf parsley and mix together with the couscous, roasted vegetables, feta cheese and salad dressing.
  • Serve at room temperature.



Calories: 301kcal | Carbohydrates: 42g | Protein: 9g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 388mg | Potassium: 324mg | Fiber: 4g | Sugar: 4g | Vitamin A: 953IU | Vitamin C: 80mg | Calcium: 115mg | Iron: 1mg