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In today's health-conscious world, finding a delicious and nutritious meal can sometimes feel like a daunting task. Enter the Roasted Veggie & Feta Couscous Salad—a vibrant, wholesome dish that combines the earthy flavors of roasted vegetables with the creamy tang of feta cheese. This recipe not only satisfies your taste buds but also nourishes your body, making it a perfect choice for anyone looking to maintain a balanced diet. Whether you're preparing lunch for work, a light dinner, or a dish for a gathering, this salad is versatile enough to fit any occasion.

Roasted Veggie & Feta Couscous Salad

Discover the vibrant Roasted Veggie & Feta Couscous Salad, a delicious and nutritious dish perfect for any occasion! This salad beautifully combines roasted vegetables, creamy feta, and fluffy couscous, creating a mouthwatering blend of flavors and textures. Packed with essential nutrients and bursting with colors, this recipe is simple to make and will impress your family and friends. Enjoy it warm or at room temperature for a refreshing meal that supports your healthy lifestyle!
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Ingredients
  

1 cup couscous

1 ½ cups vegetable broth

1 medium zucchini, diced

1 red bell pepper, diced

1 small red onion, diced

1 cup cherry tomatoes, halved

1 cup chickpeas, drained and rinsed (canned or cooked)

4 oz feta cheese, crumbled

3 tablespoons olive oil, divided

1 teaspoon dried oregano

1 teaspoon garlic powder

Salt and black pepper, to taste

1 tablespoon fresh lemon juice

Fresh parsley or basil, chopped (for garnish, optional)

Instructions
 

Preheat the Oven: Heat your oven to 400°F (200°C).

    Prepare the Vegetables: In a large mixing bowl, combine the diced zucchini, red bell pepper, red onion, halved cherry tomatoes, and chickpeas. Drizzle with 2 tablespoons of olive oil and sprinkle with dried oregano, garlic powder, salt, and black pepper. Toss the mixture well to ensure all the vegetables and chickpeas are evenly coated with the oil and seasonings.

      Roast the Vegetables: Spread the seasoned vegetable mixture in an even layer on a large baking sheet. Place it in the preheated oven and roast for 20-25 minutes, or until the vegetables are tender and beginning to caramelize. Stir them halfway through to promote even roasting.

        Cook the Couscous: While the vegetables are roasting, bring the vegetable broth to a rolling boil in a medium saucepan. Once boiling, stir in the couscous, remove from heat, cover, and allow it to rest for about 5 minutes. After steaming, fluff the couscous gently with a fork to separate the grains.

          Combine All Ingredients: In a large serving bowl, mix the roasted vegetables with the fluffed couscous. Drizzle the remaining tablespoon of olive oil and fresh lemon juice over the salad. Gently fold in the crumbled feta cheese, making sure everything is well combined without mashing the feta.

            Garnish and Serve: Taste and adjust the seasoning with additional salt and pepper if necessary. Before serving, sprinkle with fresh chopped parsley or basil for a pop of color and flavor. This salad can be enjoyed warm or at room temperature.

              Prep Time, Total Time, Servings: 15 min | 40 min | Serves 4