Oven-Roasted Mediterranean Vegetable Couscous Salad

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A vibrant salad featuring oven-roasted vegetables tossed with fluffy couscous and a bright lemon-olive oil dressing. This Mediterranean-inspired New Year's recipe (vegetarian), 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 220 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 cup vegetable broth
• 1 medium, diced into 1/2-inch cubes zucchini
• 1 medium, diced into 1/2-inch pieces red bell pepper
• 1 small, sliced into thin wedges red onion
• 1 cup, halved cherry tomatoes
• 3 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp, divided salt
• 1/2 tsp black pepper
• 2 tbsp lemon juice
• 2 tbsp, chopped fresh parsley
• 1/4 cup, crumbled (optional) feta cheese

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Instructions

1. Step 1: Preheat oven to 425°F. In a large bowl, toss 1 diced zucchini, 1 diced red bell pepper, 1 sliced red onion, and 1 cup halved cherry tomatoes with 2 tbsp olive oil, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Spread evenly on a baking sheet.
2. Step 2: Roast the vegetables for 20 minutes, stirring halfway, until tender and slightly caramelized around the edges.
3. Step 3: Meanwhile, bring 1 cup vegetable broth to a boil in a small pot. Remove from heat, stir in 1 cup couscous, cover, and let sit for 5 minutes until the liquid is absorbed. Fluff couscous with a fork.
4. Step 4: In a large bowl, combine the roasted vegetables with the couscous. Drizzle with 1 tbsp olive oil and 2 tbsp lemon juice, then sprinkle 1/2 tsp salt and 1/4 tsp black pepper. Toss gently to combine.
5. Step 5: Stir in 2 tbsp chopped fresh parsley and 1/4 cup crumbled feta cheese if using. Adjust seasoning to taste and serve warm or at room temperature.