Imagine a salad that transports you to the sun-drenched shores of the Mediterranean, where the air is perfumed with the aromas of fresh herbs and roasted vegetables. This Mediterranean Roasted Vegetable and Couscous Salad is a symphony of flavors and textures that will captivate your taste buds and leave you craving for more.
Prepare to be delighted by the vibrant colors and tantalizing flavors that burst forth from this salad. It’s a celebration of the region’s bounty, expertly crafted to tantalize your senses and nourish your body. Whether you’re hosting a summer gathering or seeking a satisfying meal for yourself, this dish is sure to become a beloved favorite.
To begin, let’s gather the ingredients that will bring this Mediterranean masterpiece to life:
- 1 red bell pepper, seeded and cut into chunks
- 1 yellow bell pepper, seeded and cut into chunks
- 1 zucchini, sliced into rounds
- 1 red onion, cut into wedges
- 2 cups cherry tomatoes
- 2 cloves of garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- Salt and black pepper, to taste
- 1 cup couscous
- 1 1/4 cups vegetable or chicken broth
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint leaves, chopped
- 2 tablespoons lemon juice
- 1/4 cup crumbled feta cheese (optional)
Preheat your oven to 425°F (220°C). Prepare a large baking sheet by lining it with parchment paper or a silicone mat.
In a large bowl, toss the bell peppers, zucchini, onion, and cherry tomatoes with the minced garlic, olive oil, dried oregano, salt, and black pepper until everything is evenly coated. Spread the vegetables in a single layer on the prepared baking sheet and roast for 20-25 minutes, or until the vegetables are tender and slightly charred.
While the vegetables are roasting, prepare the couscous according to the package instructions, using the vegetable or chicken broth instead of water. Once the couscous is cooked, fluff it with a fork and set it aside to cool slightly.
In a large serving bowl, combine the roasted vegetables and their juices with the cooked couscous. Add the chopped parsley, mint leaves, and lemon juice. Gently toss everything together, being careful not to mash the roasted veggies.
If desired, you can sprinkle the crumbled feta cheese over the top of the salad for an extra burst of flavor and creaminess.
This Mediterranean Roasted Vegetable and Couscous Salad is best served at room temperature or slightly chilled, allowing the flavors to meld together and creating a harmonious fusion of textures and tastes. Each bite will transport you to the sun-drenched shores of the Mediterranean, where simplicity and freshness reign supreme.
Enjoy this salad as a light yet satisfying main course or serve it as a vibrant side dish at your next gathering. It’s the perfect accompaniment to grilled meats, fish, or even enjoyed on its own as a delightful vegetarian meal.
