05/11/2026
Let’s be honest…we all get tired of the same boring side dishes. This Roasted Vegetable and Couscous Salad will definitely give your side dish an upgrade.
I’ve used zucchini, squash, and onion, but you could absolutely substitute asparagus, eggplant, or other veggies you have in your fridge.
I also opted not to use all the dressing. If you like more, add a little extra, or save the leftover for a sensational dressing for a green salad.
Basically, this is a guide. Customize it and make it your own. Share in the comments how you personalize it for your family.
ROASTED VEGETABLE & COUSCOUS SALAD
1 box pearled couscous, cooked according to package directions
1 zucchini
1 squash
1/4 red onion
1 T minced garlic
2 T olive oil
Cut vegetables into cubes.
Add garlic & olive oil.
Stir to combine.
Place in single layer on baking sheet.
Roast at 425 for 20-25 minutes until tender.
While vegetables cook, prepare dressing.
Balsamic Dressing
1/2 cup olive oil
1/2 cup balsamic vinegar
2 tsp Dijon mustard
2 tsp honey
1/4 tsp garlic powder
Sea salt
Shake together all ingredients.
Pour approximately 1/2 cup over warm couscous.
Allow to sit while vegetables cook.
Add roasted vegetables to couscous.
Top with 3 T crumbled goat cheese.
Can be served immediately or at room temperature.
