Go Back
As the warm weather approaches, many of us are on the lookout for vibrant, nutritious dishes that can be enjoyed cold or at room temperature. Enter the Chilled Roasted Veggie Couscous Delight, a refreshing and wholesome meal that perfectly embodies the spirit of summer. This dish is not only visually appealing with its colorful medley of vegetables, but it also packs a nutritional punch that can satisfy both the body and the palate.

Cold Roasted Veggie Couscous

Discover the perfect summer dish with Chilled Roasted Veggie Couscous Delight! This colorful salad combines roasted vegetables and fluffy couscous, making it a nutritious and visually appealing option for any occasion. Packed with flavor and health benefits, it's easy to prepare and can be served as a main dish or a side. Enjoy it cold or at room temperature, and customize it with your favorite ingredients for endless variations. It's a quick, healthy, and delightful meal ideal for warm weather!
Print Recipe Pin Recipe

Ingredients
  

1 cup couscous

1 ¼ cups vegetable broth

1 medium zucchini, diced

1 medium bell pepper (any color), diced

1 cup cherry tomatoes, halved

1 small red onion, diced

2 tablespoons olive oil

Salt and pepper to taste

1 teaspoon garlic powder

½ teaspoon smoked paprika

¼ teaspoon cayenne pepper (optional)

½ cup fresh parsley, chopped

½ cup feta cheese, crumbled (optional)

Juice of 1 lemon

Zest of 1 lemon

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Prepare the Veggies: In a large mixing bowl, combine the diced zucchini, bell pepper, cherry tomatoes, and red onion. Drizzle with olive oil, and sprinkle with salt, pepper, garlic powder, smoked paprika, and cayenne pepper. Toss until well-coated.

      Roast the Vegetables: Spread the vegetables out evenly on a baking sheet lined with parchment paper. Roast in the preheated oven for 20-25 minutes, or until they are tender and slightly caramelized, stirring halfway through for even cooking.

        Cook the Couscous: While the veggies are roasting, bring the vegetable broth to a boil in a medium saucepan. Once boiling, remove from heat and stir in the couscous. Cover and let sit for about 5 minutes or until the broth is absorbed. Fluff with a fork once done.

          Cool the Ingredients: After the veggies are roasted, remove them from the oven and allow them to cool for about 10-15 minutes. You want them warm but not hot.

            Combine Everything: In a large mixing bowl, combine the cooked couscous, roasted vegetables, fresh parsley, lemon juice, and lemon zest. If using, add the crumbled feta cheese and gently toss until evenly mixed.

              Chill and Serve: Place the couscous salad in the refrigerator for at least 30 minutes to chill. This allows the flavors to meld beautifully. Serve cold as a refreshing side dish or main course!

                Prep Time, Total Time, Servings: 15 minutes | 1 hour | 4 servings