This simple vegetable couscous salad is an easy and quick way to prepare couscous for a filling and delicious vegetarian meal or a side dish.
Vegetable Couscous Salad
To me simple recipes are the best, they turn tastier and almost always make me ask for seconds! I never tried couscous and to be honest I was a bit reluctant to do it this time too, because let’s be honest here, couscous looks pretty bland. But after the first bite I realized how wrong I was! This simple vegetable couscous salad is super delicious and so flavorful!
I think that adding a variety of roasted veggies makes the whole difference, turning otherwise plain couscous into a beautiful, filling and flavorful meal. A different way to serve veggies, this vegetable couscous salad is easy and quick to make and a healthier alternative to pasta or rice.
This lovely recipe could be served as a main meal in a vegetarian version or as a side salad next to fish, chicken or turkey. This vegetable couscous salad tastes better when warm but it can easily be served cold as well. I absolutely love how colorful this dish is and I totally fell in love so I see myself making this recipe over and over again.
Vegetable Couscous Salad Recipe
Ingredients:
- 4 oz = 100 gr couscous
- 4 oz = 110 ml water
- 1 large onion
- 1 large red bell pepper
- 1/2 medium zucchini
- 1 cup yellow beans
- 1/2 cup peas
- 4 tablespoons vegetable oil
- 3 large garlic cloves
- 1 tablespoon lemon juice
- salt and pepper to taste
Directions:
- Boil the water and pour over the couscous, then cover with a lid for 5 minutes.
- Dice onion, dice the rest of the vegetables and crush the garlic.
- In a large saucepan heat the oil then saute the onions for a couple of minutes. Add the rest of the veggies and roast for 5 to 10 minutes or until soften but not too much.
- Add garlic and continue roasting for addition 2 minutes.
- Turn the heat off, sprinkle lemon juice and mix.
- Add the couscous and mix well
- Serve warm or cold, as a main meal or side dish.
Simple Couscous And Roasted Veggies Recipe
Ingredients
- 4 oz = 100 gr couscous
- 4 oz = 110 ml water
- 1 onion
- 1 large red bell pepper
- 1/2 medium zucchini
- 1 cup yellow beans
- 1/2 cup peas
- 4 tablespoons vegetable oil
- 3 large garlic cloves
- 1 tablespoon lemon juice
- salt and pepper to taste
Instructions
- Boil the water and pour over the couscous, then cover with a lid for 5 minutes.
- Dice onions, dice the rest of the vegetables and crush the garlic.
- In a large saucepan heat the oil then saute the onions for a couple of minutes. Add the rest of the veggies and roast for 5 to 10 minutes or until soften but not too much.
- Add garlic and continue roasting for addition 2 minutes.
- Turn the heat off, sprinkle lemon juice and mix.
- Add the couscous and mix well
- Serve warm or cold, as a main meal or side dish.
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