Looking for a vibrant, satisfying salad that’s anything but boring? This Roasted Vegetable Couscous Salad is the perfect place to start. It’s the first episode in my Salads to Look Forward To series, where I share gut-friendly bowls that are easy to prepare, full of flavour, and genuinely enjoyable to eat — whether you’re at home, on the go, or meal prepping for the week.
What makes this salad so special? It’s packed with plant diversity — including chickpeas, red peppers, onions, fresh herbs and whole grains — which is fantastic for gut health and digestion. Roasting the vegetables brings out their natural sweetness, while the couscous keeps it filling but light. A crumble of feta adds a savoury, creamy touch, and everything is brought together with a zingy honey-lemon dressing that’s fresh and naturally sweet.
It’s also high in fibre, rich in colour, and super versatile. Enjoy it warm just after roasting or chilled straight from the fridge — it somehow tastes even better the next day. Plus, it’s quick to assemble and easy to customise with what you’ve got on hand, making it ideal for meal prep and busy days when you need something nourishing but fuss-free. This is the kind of salad that makes healthy eating something to look forward to.
Tips
- Cut vegetables evenly – Try to chop the red peppers and onions into similar-sized pieces so they roast evenly and caramelise properly.
- Use a large baking tray – Spread the veggies and chickpeas out in a single layer. Overcrowding the tray will cause them to steam instead of roast.
- Fluff your couscous – After cooking, use a fork to fluff the couscous so it stays light and doesn’t clump together. A drizzle of olive oil helps too.
- Cool everything before mixing – Let the roasted veg and couscous cool fully before assembling the salad. This helps preserve texture and avoids wilting the feta and herbs.
- Great for meal prep – Make a big batch and store in the fridge for 3–4 days. The flavours develop even more after a day or two, making it perfect for weekday lunches.
- Add feta just before serving – If you’re storing this for a few days, keep the feta on the side and add it fresh for best texture and taste.
Swaps
Red peppers: Use yellow or orange peppers for a sweeter flavour or roasted aubergine for a smokier twist.
Red onions: Shallots or spring onions work well if you want a milder onion flavour.
Chickpeas: Cannellini beans or butter beans are a creamy alternative.
Couscous: Quinoa or bulgur wheat offer a different texture and more protein.
Feta: Goat cheese or halloumi cubes can replace feta for variety.
Dill: Fresh parsley, coriander, or mint all work beautifully with this salad.
Storage
Fridge: Store in an airtight container for up to 2-3 days.
Freezer: Not suitable for freezing — the vegetables and couscous lose their texture once defrosted.
More ‘Salads To Look Forward To’
- Cobb Salad
- Carlin Pea Salad
- Panzanella Salad – Italian Bread Salad
- One-Tray Lentil & Roasted Vegetable Salad
Roasted Vegetable Cous Cous Salad
Ingredients
- 2 red peppers
- 3 small red onions
- 1 can chickpeas drained
- 80 g cous cous
- 2 tbsp dill chopped
- 40 g feta crumbled
Dressing
- 2 tbsp oil
- 1 apple vinager
- 1/4 lemon juice
- 1 tbsp honey
- Salt
Instructions
- Chop peppers and onion and add to a large baking tray along with the chickpeas.
- Roast ~25-30 mins at 200C.
- Once ready let these cool down completely.
- Cook the cous cous as per packed instructions, with some salt, and let it cool down (or rinse under cold water)
- Prepare the dressing with the dressing ingredients.
- Assemble your salad bowl with: cous cous, vegetables, crunchy chickpeas, crumble feta and dill.
- Add the dressing and mix. Enjoy warm or cold from the fridge, both ways are delicious and slightly different somehow!! It’s great for meal prep and to take with you at work.