Mediterranean Couscous Salad with Roasted Vegetables and Tahini Dressing

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

A refreshing Mediterranean salad with roasted vegetables, couscous, and a creamy tahini dressing. This mediterranean-inspired vegetarian (gluten-free) ready in about 45 minutes pairs couscous, zucchini, bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 cup diced zucchini
• 1 cup bell pepper
• 1 cup eggplant
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1/4 cup parsley
• 1 tbsp olive oil

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Toss 1 cup diced zucchini, 1 cup bell pepper, and 1 cup eggplant with 1 tbsp olive oil, ensuring even coating. Spread vegetables in a single layer on a baking sheet. Roast for 25-30 minutes, flipping halfway, until tender and charred at the edges. Tip: Avoid overcrowding the pan to ensure even roasting and caramelization.
2. Step 2: In a medium saucepan, bring 2 cups water to a boil. Add 1 cup couscous, reduce heat to low, cover, and simmer for 10 minutes. Remove from heat, let sit for 5 minutes, then fluff with a fork until light and separate. Tip: Use a fine mesh strainer to drain excess water if couscous feels too moist.
3. Step 3: In a small bowl, whisk 2 tbsp tahini, 1 tbsp lemon juice, and 1/4 cup chopped parsley until smooth. Gradually add 1 tbsp olive oil while whisking, then thin with 1-2 tbsp water until glossy and pourable. Tip: Emulsify thoroughly for a creamy, well-balanced dressing.
4. Step 4: In a large bowl, combine cooked couscous, roasted vegetables, and tahini-lemon dressing. Toss until vegetables and couscous are evenly coated and glossy. Taste and adjust seasoning with additional lemon juice or salt if needed.
5. Step 5: Transfer salad to a serving dish. Sprinkle with remaining 1/4 cup parsley, chopped finely. Garnish with a drizzle of olive oil and a few whole parsley leaves for visual contrast. Tip: Use fresh, high-quality tahini for the best nutty flavor.