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This Roasted Couscous Salad has cucumbers, peppers and a whole bunch of delicious veggies and herbs.

Roasted Couscous Salad

Written by Published on Updated on December 12, 2025 in Appetizers, Side Dish

Hiii,

Couscous anyone? Where shall I start? It’s a salad.  Nayy… hahah just joking.  Okay, well, technically it is a salad.  But this Roasted Couscous Salad has a little more flavor than your average bowl. I roasted the couscous. It’s got that warm, toasty base, roasted veggies that bring their cozy charm, and a sprinkle of fresh herbs and cheese to tie everything together.

This is one of those “throw it all in a bowl” kind of recipes. Pretty simple, the only thing that you would have to do is toast the couscous.  I started by adding hot water to a bowl of couscous and letting it sit for a while.  Then I took out my frying pan and added, I guess maybe less than two tablespoons of butter, and then added the couscous. I toasted it until it smelled nutty and looked a bit golden.   After that? I added in whatever veggies and herbs I had.  I also added some lemon juice and mild, remember mild mustard, I was feeling zesty.

Want to hear a funny story? The first time I bought couscous, I had no idea how to prepare it. Hahahaha! I thought it was going to be this complicated, gourmet-level situation, you know, pots boiling, timers going off. I did have a backup plan in case it all went wrong, which it did. So there I was, apron on, feeling very professional, staring at this bag of couscous.  I read the instructions at least three times (still didn’t get it) !!! and ended up dumping it straight into boiling water like pasta. Spoiler alert: that’s… not how couscous works. I ended up with one giant, starchy blob. This was many years ago 🙂

Fast forward to now, and I’ve learned couscous is one of the easiest things on the planet to make. Pour over hot water, cover, and wait a few minutes. That’s it. The hardest part is deciding what to add; feta was one ingredient, then what to add??

This Roasted Couscous Salad is a buttery, toasty crunch, aromatic, and is so yummy.

Have a great weekend, everyone!

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This Roasted Couscous Salad has cucumbers, peppers and a whole bunch of delicious veggies and herbs.

Roasted Couscous Salad

foodzesty
A simple throw-it-all-in recipe made with fresh veggies and herbs and couscous of course.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Course Side Dish
Servings 4 servings

Ingredients
  

  • 1 ½ cups couscous
  • 2 ½ cups water
  • 2 tbsp butter
  • ½ lemon juice
  • 1 tbsp mustard mild (optional)
  • 1 cucumber sliced
  • 1 orange bell pepper sliced into small pieces
  • 1 red bell pepper sliced into small pieces
  • 1 red onion finely diced
  • ½ cup feta cheese
  • 2 tbsp dill finely chopped
  • 1 tbsp parsley finely chopped (optional)
  • salt
  • pepper

Instructions
 

  • Pour the boiling water over the couscous, give it a gentle stir, and set it aside.
  • Melt the butter in a frying pan, then toss in the couscous once it’s ready and the diced onion, and give it a little stir. Cook until slightly golden brown.
  • Take the couscous off the heat and set it aside to chill while you work on the other ingredients
  • Scoop the couscous into a big mixing bowl and toss in all the other ingredients. Save the lemon juice and mustard for later.
  • Take a large spoon and mix it all up until the couscous and veggies, herbs are combined.
  • Lastly, pour the lemon juice over the couscous and gently stir in the mustard.
  • Serve
Keyword Quick recipe, vegetarian

KALI SAS OREXI!! 🙂

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Welcome to a small corner of my Greek Heritage. Growing up in New York from Greek parents, was a challenge of its own...but the traditional food, tastes and aromas that my mother cooked always travelled me back to Greece.My mother is a wonderful cook, our house would always have that smell of home cooked food. I remember very clearly that we were only allowed fast food, once a week, that was a huge day for myself and my brother. Jumping up and down in the back car seat, laughing, just being kids. It is true that we all like to eat different foods, taste, smell, even try food that looks different than our regular meals at home and I think that is so natural.In my teens, I was not really into cooking, I enjoyed my magazines after school, listening to music, and just taking a breather. There were times that I would glance at some of my mom's recipes, more out of curiosity than to actually try to cook them. At that time I did not realise that cooking would become my passion one day. Slowly, I would start to look into my mom's recipes a bit more each day and I started to find it interesting as a hobby. Each month I would go into our neighborhood bookstore and pick up my monthly book, until one day I decided to stroll over into the cooking section. That summer was the first time I actually bought a cooking magazine....and I loved it.Cooking and baking started out as a hobby, but now after many years it is my passion. Exploring the cuisines, the spices, the oils, the scents, the variety of smells and tastes that exist. It was and still is an amazing journey without limits.So, come along with me on this adventure, and I hope you enjoy my recipes.Sophie

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