Couscous Salad with Roasted Vegetables

The diced roasted vegetables are like colorful jewels in this salad made with a large couscous and a lemon dressing. Pairs well with grilled meat and fish. 
From Raising the Salad Bar, Catherine Walthers, Lake Isle Press, NY, 2007, p 151.
Total Time1 hr
Course: Side Dishes - Pasta, Side Dishes - Vegetables
Servings: 4 servings
Author: Catherine Christiano


  • 1 medium zucchini 1/2 inch diced
  • 1 medium yellow squash 1/2 inch diced
  • 1 red bell pepper cored and 1/2 inch diced
  • 1 yellow bell pepper cored and 1/2 inch diced
  • 1/2 red onion 1/2 inch diced
  • 2 cloves garlic halved lengthwise, do not peel
  • 3 tablepoons olive oil
  • salt and pepper
  • 1 1/2 cups Italian or Israeli couscous 1/2 pound
  • 2 tablespoons minced parsley


  • grated zest of 1 lemon
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon olive oil
  • salt and pepper


  • Place racks in oven to divide into thirds; preheat to 375 degrees F. 
  • In a 6-quart pot, add zucchini, yellow squash, red and yellow peppers, red onion, garlic, and 2 tablespoons olive oil. Toss to evenly coat; divide between two baking sheets making a single layer. Season with salt. Bake until vegetables are tender and just beginning to brown, about 25 - 30 minutes.
  • Use the 6-quart pot to cook the couscous, according to package instructions. Drain in colander. Add one tablespoon olive oil, stir to incorporate oil, let cool.
  • Remove roasted garlic from baking sheet. Remove skins, place in small bowl and mash with fork. Add remaining dressing ingredients and stir to combine.
  • Transfer pasta to large serving bowl, add dressing and mix. Stir in vegetables and parsley, adjust seasonings.