Couscous Salad with Roasted Vegetables and Feta

Name: Couscous Salad with Roasted Vegetables and Feta
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: 2 medium (about 14 oz) (400 g) red bell peppers, seeded and cut into ¾-inch pieces; 2 medium (about 14 oz) (400 g) zucchini, trimmed, quartered lengthwise and cut into ¾-inch pieces; 1 large (about 8 oz) (225 g) red onion, cut into ¾-inch wedges, layers loosely separated; 3 tablespoons (45 ml) extra-virgin olive oil; ¾ teaspoon (4 g) kosher salt; ½ teaspoon (1 g) black pepper, freshly ground; 1 teaspoon (1 g) dried oregano; 1½ cups (280 g) dry couscous (small Moroccan-style); 1½ cups (355 ml) water or low-sodium vegetable broth; ½ teaspoon (2 g) kosher salt; 1 tablespoon (15 ml) extra-virgin olive oil; 3 tablespoons (45 ml) fresh lemon juice, from about 1½ lemons; 1 teaspoon (2 g) lemon zest, finely grated; 3 tablespoons (45 ml) extra-virgin olive oil; 1 large clove (5 g) garlic, grated or minced to a paste; 1 teaspoon (7 g) honey; 6 ounces (170 g) feta cheese, crumbled into small chunks; ¾ cup, packed (30 g) fresh flat-leaf parsley, leaves and tender stems, roughly chopped

From the MyKitchenBank Kitchen

Fluffy pearl-free couscous tossed with caramelized roasted red pepper, zucchini and red onion, then finished with salty feta, fresh parsley and a bright lemon-garlic dressing. Serve warm or at room temperature.

Prep: 20 min
Cook: 30 min
Wait: 15 min
Total: 1 hr 5 min
Makes: About 8 cups (6 side-dish or 4 light main-course servings)

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Ingredients

6 servings

For the roasted vegetables
2 medium (about 14 oz) (400 g) red bell peppers, seeded and cut into ¾-inch pieces
2 medium (about 14 oz) (400 g) zucchini, trimmed, quartered lengthwise and cut into ¾-inch pieces
1 large (about 8 oz) (225 g) red onion, cut into ¾-inch wedges, layers loosely separated
3 tablespoons (45 ml) extra-virgin olive oil
¾ teaspoon (4 g) kosher salt
½ teaspoon (1 g) black pepper, freshly ground
1 teaspoon (1 g) dried oregano
For the couscous
1½ cups (280 g) dry couscous (small Moroccan-style)
1½ cups (355 ml) water or low-sodium vegetable broth
½ teaspoon (2 g) kosher salt
1 tablespoon (15 ml) extra-virgin olive oil
For the dressing
3 tablespoons (45 ml) fresh lemon juice, from about 1½ lemons
1 teaspoon (2 g) lemon zest, finely grated
3 tablespoons (45 ml) extra-virgin olive oil
1 large clove (5 g) garlic, grated or minced to a paste
1 teaspoon (7 g) honey
To finish
6 ounces (170 g) feta cheese, crumbled into small chunks
¾ cup, packed (30 g) fresh flat-leaf parsley, leaves and tender stems, roughly chopped

Equipment (6)

Large rimmed baking sheet, 18×13-inch (46×33 cm), or two smaller ones
Parchment paper
Medium saucepan with lid, 2-quart (2 L)
Large mixing bowl
Small bowl or jar for dressing
Fork

Steps

Before you start

Position an oven rack in the center and preheat to 425°F (220°C) with the rack in place.
Use standard small Moroccan-style couscous, not pearl (Israeli) couscous, which needs a different cooking method.
Cut the vegetables into similar ½- to ¾-inch pieces so they roast evenly.
Use a block of feta in brine if you can; it is creamier than pre-crumbled.

1
Preheat and prepOven 425°F / 220°C
- Place a rack in the center of the oven and preheat to 425°F (220°C).
- Line a large rimmed baking sheet with parchment.
- Cut the red peppers, zucchini and red onion as listed in the ingredient list.
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Ready when: Vegetables are in even ¾-inch pieces.
Tip: Uniform pieces brown at the same rate, so nothing turns mushy or stays raw.
2
Season the vegetables
- On the baking sheet, toss the peppers, zucchini and onion with 3 tablespoons olive oil, ¾ teaspoon salt, ½ teaspoon pepper and the oregano.
- Spread into a single layer with space between pieces.
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Ready when: Every piece is glossy with oil and nothing is piled on top of another.
Tip: Crowding steams the vegetables instead of roasting them. Use two sheets if needed.
3
Roast the vegetablesOven 425°F / 220°C
- Roast at 425°F (220°C) for 25 to 30 minutes, stirring and flipping the pieces once at about 15 minutes.
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Ready when: Peppers are soft and blistered, zucchini is golden at the edges, and onion edges are browned and slightly charred.
4
Make the dressing
- While the vegetables roast, whisk the lemon juice, lemon zest, 3 tablespoons olive oil, grated garlic and honey in a small bowl or shake in a jar until emulsified and slightly thickened.
- Set aside.
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Ready when: Dressing looks cloudy and slightly thickened, with no separate pool of oil.
Tip: Grate the garlic to a paste so no harsh raw chunks end up in the salad.
5
Boil the liquid
- In a medium saucepan, combine the water or broth, ½ teaspoon salt and 1 tablespoon olive oil.
- Bring to a full boil over high heat, about 3 minutes.
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Ready when: Large bubbles break across the entire surface.
6
Steam the couscous
- Stir in the couscous, cover tightly and remove the pan from the heat.
- Let stand 5 minutes.
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Ready when: All the liquid is absorbed and the grains are tender with no hard center.
Tip: Don't lift the lid early; the trapped steam does the cooking.
7
Fluff and cool
- Fluff the couscous thoroughly with a fork, scraping the bottom and breaking up all clumps.
- Transfer to a large bowl and let cool for about 7 minutes so the feta and parsley won't wilt or melt.
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Ready when: Grains are separate and fluffy, and warm rather than hot.
8
Toss the salad
- Add the roasted vegetables, including any browned bits and juices from the pan, to the couscous.
- Pour over the dressing and toss gently with a fork until evenly coated.
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Ready when: Grains look lightly glossy and the vegetables are evenly distributed.
9
Finish and serve
- Fold in the feta and parsley.
- Taste and add a pinch of salt or squeeze of lemon if needed.
- Serve warm, at room temperature, or chilled.
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Ready when: Salad tastes bright, savory and well seasoned, with feta in visible chunks.
Tip: Feta is salty, so taste before adding more salt.

Good to know

Tips

Roast at a high temperature so the vegetables brown and sweeten rather than steam.
Fluff the couscous with a fork, not a spoon, to avoid mashing and clumping.
Dress the couscous while it's still slightly warm so it absorbs more flavor.
Add toasted pine nuts or chickpeas for crunch and extra protein.

Make ahead

"Roast the vegetables and make the dressing up to 2 days ahead and refrigerate separately. Cook the couscous the day of serving or up to 1 day ahead. Toss everything together with the feta and parsley within 2 hours of serving, or add the parsley just before serving."

Storage & reheating

"Room temperature: up to 2 hours. Refrigerator: airtight container up to 4 days; bring to room temperature or refresh with a squeeze of lemon and a drizzle of olive oil before serving. Freezing is not recommended because the vegetables turn watery. It is best served cold or at room temperature, but it can be warmed in the microwave in 30-second bursts."

Substitutions

dry couscous (small Moroccan-style) → whole-wheat couscous. Same quantity and method; the flavor is nuttier and the texture slightly chewier.
feta cheese → goat cheese or halloumi. Use crumbled goat cheese, or cubed halloumi pan-seared until golden.
zucchini → eggplant or yellow squash. Use the same weight cut to ¾-inch pieces; eggplant may need 5 more minutes of roasting.
fresh flat-leaf parsley → fresh mint or basil. Use mint for a fresher flavor, or a mix of herbs, in the same amount.