Vibrant Couscous Veggie Salad
I remember the first time I made the Vibrant Couscous Veggie Salad, it was a bright summer afternoon. The idea of creating something fresh, colorful, and full of flavor was on my mind, and this salad seemed perfect. Roasting vegetables like red bell peppers, zucchini, and eggplant always makes the kitchen smell so inviting. The couscous, fluffy and golden from the turmeric, adds a wonderful base for this dish. I love how the Vibrant Couscous Veggie Salad is both easy to make and full of bold Moroccan flavors that bring warmth to the table.
Roasting the Vegetables
As I prepared the vegetables for roasting, I couldn’t help but admire their bright colors. The red bell peppers, deep purple eggplants, and vibrant zucchini all popped against the cutting board. Drizzling them with olive oil, sprinkling salt and pepper, and adding a bit of chopped garlic gave them a delicious aroma as they roasted in the oven. Roasting transforms the veggies into something sweet and caramelized, making the Vibrant Couscous Veggie Salad even more delightful with every bite.
Making the Dressing
The dressing for the Vibrant Couscous Veggie Salad is simple but packed with flavor. Lemon juice, olive oil, garlic, cumin, and coriander come together to create a zesty, slightly smoky taste. I shook everything in a jar and gave it a good whisk. This dressing ties the couscous and roasted vegetables together beautifully, making each bite of the salad tangy and fragrant. It’s these little details that make the dish truly special.
Assembling the Salad
Once the couscous was ready and the vegetables were perfectly roasted, it was time to put everything together. I tossed in shredded carrots, chickpeas, and freshly chopped parsley for even more freshness and texture. Topping it all off with slivered almonds added a satisfying crunch. The finished Vibrant Couscous Veggie Salad looked stunning with all its colors, and I knew it would be a hit. It’s the perfect salad for a healthy lunch or a side dish at any summer gathering.
Table of Contents
Chef’s Notes- Vibrant Couscous Veggie Salad
- Couscous Cooking Tip: To get the fluffiest couscous, make sure to use a fork to gently fluff the grains after they’ve absorbed the broth. Avoid stirring too vigorously, which could make it mushy.
- Roasting Vegetables: Spread vegetables in a single layer on the baking sheet to ensure even roasting and avoid steaming. Stir halfway through roasting to get all sides evenly caramelized.
- Time-Saving Tip: You can roast the vegetables and prepare the couscous in advance. Both can be stored in the fridge for up to 3 days, making this dish a perfect make-ahead meal.
- Dress it Right: For a more intense flavor, make the dressing ahead of time and let it sit for 10-15 minutes to allow the flavors to meld. Dress the salad right before serving to keep it fresh.
- Extra Texture: Lightly toast the slivered almonds in a dry skillet over medium heat for 3-4 minutes. This will enhance their flavor and give a crunchier texture to the salad.
- Vegan Version: Swap the honey in the dressing (if you’re using it) for maple syrup or agave for a completely vegan dish.
- Make it a Full Meal: For a complete meal, add grilled chicken, shrimp, or tofu. It also works great as a side dish for BBQs and picnics.
Vibrant Couscous Veggie Salad
Dive into this vibrant Couscous Veggie Salad, a delightful medley of tender couscous, roasted vegetables, chickpeas, and almonds, all tossed in a zesty cumin and coriander dressing. Perfect for a healthy lunch or a colorful side dish, this salad is both nutritious and bursting with flavor. Inspired by the rich culinary traditions of Morocco, it’s a must-try for any food lover!
4
servings20
minutes25
minutes350
kcal5
minutes50
minutesKeep the screen of your device on
Ingredients
- Couscous Base
1 1/2 cups small-grain couscous
1 tablespoon extra virgin olive oil
1 3/4 cups vegetable broth (or chicken broth)
1/2 teaspoon ground turmeric
1/2 cup golden raisins
- Roasted Vegetables
1 red bell pepper, chopped
2 cups cubed eggplant
1 small red onion, chopped
1 medium zucchini, chopped
4 cloves garlic, finely chopped
Olive oil for drizzling
Salt and black pepper to taste
- Dressing
3 tablespoons extra virgin olive oil
2 tablespoons freshly squeezed lemon juice
2 cloves garlic, finely chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
Salt and black pepper to taste
- Toppings and Mix-ins
2 medium carrots, shredded using a box grater
1 can chickpeas, rinsed and skins removed
1/2 cup finely chopped fresh parsley (Italian flat-leaf)
1/2 cup slivered almonds
- Alternative Ingredients:
Couscous: Quinoa or bulgur wheat can be used as a substitute.
Vegetable Broth: Chicken broth or water can be used.
Raisins: Dried cranberries or currants can replace raisins.
Red Bell Pepper: Yellow or orange bell peppers can be used.
Eggplant: Portobello mushrooms can be an alternative.
Zucchini: Yellow squash can be substituted.
Almonds: Sunflower seeds or pumpkin seeds can replace almonds.
Directions
- Prepare the Couscous: In a medium saucepan, bring the vegetable broth to a boil with turmeric and olive oil. Stir in the couscous, cover with a lid and remove from heat immediately. Let it sit for 5 minutes before fluffing with a fork. Mix in the raisins and set aside to cool slightly.
- Roast the Vegetables: Preheat the oven to 450°F (230°C). On two large baking sheets to avoid overcrowding, spread out the chopped red bell pepper, eggplant cubes, zucchini pieces, and chopped red onion. Drizzle with olive oil and season with salt and black pepper. Add the finely chopped garlic and toss everything together. Roast for about 15 minutes or until the vegetables are tender, stirring halfway through.
- Make the Dressing: In a mason jar or small bowl, combine the olive oil, lemon juice, finely chopped garlic, ground cumin, and ground coriander. Season with salt and black pepper to taste. Shake or whisk well to combine.
- Assemble the Salad: In a large mixing bowl, combine the prepared couscous with the roasted vegetables. Add the shredded carrots, rinsed chickpeas (with skins removed), chopped parsley, and slivered almonds. Pour the dressing over the salad and toss everything together until well combined. Adjust seasoning with more salt and black pepper if needed.
- Serve: Serve immediately or refrigerate for up to three days in an airtight container.
Equipment
- chef’s knife
- cutting board
- baking sheet
- mixing bowls
- measuring cups and spoons
Nutrition Facts
- Calories: 350kcal
- Carbohydrates: 50g
- Protein: 8g
- Fat: 14g
- Saturated Fat: 2g
- Cholesterol: 0mg
- Sodium: 300mg
- Potassium: 500mg
- Fiber: 8g
- Sugar: 10g
- Vitamin A: 120IU
- Vitamin C: 60mg
- Calcium: 8mg
- Iron: 15mg
FAQs- Vibrant Couscous Veggie Salad
Can I use whole wheat couscous or another grain?
Yes, whole wheat couscous works well. You can also substitute couscous with quinoa, bulgur, or farro for a different texture.
How can I store leftovers, and how long do they last?
Store the salad in an airtight container in the fridge for up to 3 days. Keep the dressing separate if possible, and add just before serving for the freshest taste.
Can I serve this salad warm instead of chilled?
Absolutely! This couscous salad can be enjoyed warm, room temperature, or cold, depending on your preference.
What can I substitute if I don’t have raisins?
Dried cranberries, currants, or chopped dried apricots make excellent substitutes for raisins, adding a similar sweetness and texture.
Can I freeze this salad?
While you can freeze the roasted vegetables and couscous separately, freezing the fully assembled salad isn’t recommended due to the fresh herbs and chickpeas, which might lose texture upon thawing.
