Mediterranean-Style Roasted Vegetable Couscous Salad

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-08-02 · Updated 2026-08-02

A vibrant, warm couscous salad featuring roasted regional vegetables tossed in a zesty lemon-oregano dressing. This mediterranean-inspired vegetarian (mediterranean) ready in about 35 minutes pairs couscous, vegetable broth, zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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 vegetable broth
• 1 medium, diced into 1/2-inch cubes zucchini
• 1 large, diced into 1/2-inch cubes red bell pepper
• 1 small, diced into 1/2-inch pieces red onion
• 1 cup, halved cherry tomatoes
• 3 tbsp, divided olive oil
• 1 tsp dried oregano
• 3 tbsp, freshly squeezed lemon juice
• 1 clove, minced garlic clove
• 1 tsp salt
• 1/2 tsp, freshly ground black pepper
• 1/4 cup, chopped fresh parsley

Instructions

1. Step 1: Preheat oven to 425°F. Toss 1 diced medium zucchini, 1 diced large red bell pepper, and 1 diced small red onion with 2 tbsp olive oil, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 20 minutes until tender and lightly caramelized.
2. Step 2: Meanwhile, bring 1 1/4 cups vegetable broth to a boil in a saucepan. Remove from heat, stir in 1 cup couscous, cover, and let stand for 5 minutes until liquid is absorbed. Fluff couscous with a fork.
3. Step 3: In a large bowl, whisk together 1 tbsp olive oil, 3 tbsp freshly squeezed lemon juice, 1 minced garlic clove, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
4. Step 4: Add the roasted vegetables, 1 cup halved cherry tomatoes, fluffed couscous, and 1/4 cup chopped fresh parsley to the dressing. Toss gently to combine and serve warm or at room temperature.