Ethnically Diverse Roasted Vegetable Couscous Salad

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

A vibrant roasted vegetable couscous salad celebrating 2020 U.S. population diversity with fresh herbs and a bright lemon dressing. This Mediterranean-inspired salad recipe (vegetarian), ready in about 30 minutes, pairs couscous, boiling water, zucchini into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 270 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup couscous
• 1 1/4 cups boiling water
• 1 medium, diced into 1/2-inch pieces zucchini
• 1 medium, diced red bell pepper
• 1 small, cut into wedges red onion
• 1 cup, halved cherry tomatoes
• 3 tbsp olive oil
• 1 tsp ground cumin
• 3 tbsp, freshly squeezed lemon juice
• 1/4 cup chopped fresh parsley
• 2 tbsp chopped fresh mint
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup crumbled (optional) feta cheese

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Instructions

1. Step 1: Preheat oven to 425°F. Toss 1 medium diced zucchini, 1 medium diced red bell pepper, 1 small red onion cut into wedges, and 1 cup halved cherry tomatoes with 2 tbsp olive oil, 1 tsp ground cumin, 1/2 tsp salt, and 1/2 tsp black pepper on a baking sheet. Roast for 20 minutes until vegetables are tender and slightly caramelized.
2. Step 2: Meanwhile, place 1 cup couscous in a large bowl and pour 1 1/4 cups boiling water over it. Cover tightly and let sit for 5 minutes, then fluff with a fork.
3. Step 3: In a small bowl, whisk together 3 tbsp freshly squeezed lemon juice, 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper.
4. Step 4: Add roasted vegetables to the couscous along with 1/4 cup chopped fresh parsley and 2 tbsp chopped fresh mint. Pour the lemon dressing over and toss gently to combine.
5. Step 5: If desired, sprinkle 1/2 cup crumbled feta cheese on top before serving warm or at room temperature.