Roasted Veggies Pearl Couscous Salad with Sundried Tomatoes
4
servings20
minutes30
minutes50
minutesA pearl couscous salad loaded with roasted veggies and a just-right tangy sundried tomato dressing. Perfect to make ahead for fresh, colorful, never-boring lunches… and it keeps beautifully in the fridge!
Ingredients
- Roasted veggies
1–2 zucchinis, diced (about 2 cups)
2 red bell peppers, diced (about 1 ½ cups)
1 medium red onion, diced
1 can (540 ml / 19 oz) chickpeas, drained and rinsed
3 tbsp olive oil
1 tbsp smoked paprika
2 tsp dried oregano
2 tsp ground cumin
1 tsp garlic powder
1 tsp salt
Freshly ground black pepper
- Salad
1 ½ cups dry pearl couscous
½ cup raisins (or dried cranberries)
100 g (½ cup) feta cheese, cubed
½ cup chopped fresh herbs (parsley, dill, etc.)
Nuts of your choice, for garnish (optional)
- Dressing
½ cup sundried tomatoes in oil, drained
⅓ cup olive oil
Zest and juice of 1 lemon
1 garlic clove, minced
3 tbsp white balsamic vinegar
1 tbsp Dijon mustard
1 tbsp honey
1 tsp dried oregano
1 tsp salt
Freshly ground black pepper
Instructions
- Roast the vegetables. Preheat the oven to 425°F (220°C). On a large baking sheet lined with parchment paper, place 1 large zucchini (about 2 cups) diced, 2 red bell peppers (about 1 ½ cups) diced, 1 medium red onion diced, and 1 can (540 ml / 19 oz) chickpeas, drained and rinsed.
- Add 3 tbsp olive oil, 1 tbsp smoked paprika, 2 tsp dried oregano, 2 tsp ground cumin, 1 tsp garlic powder, 1 tsp salt, and freshly ground black pepper. Toss well, spread into an even layer, and roast for 25–30 minutes, until tender and lightly golden.
- Cook the couscous. Cook 1 ½ cups pearl couscous according to package instructions. Once cooked, stir in ½ cup raisins while the couscous is still warm so they soften. Set aside.
- Make the dressing.In a blender or with an immersion blender, blend together ½ cup sundried tomatoes in oil (drained), ⅓ cup olive oil, the zest and juice of 1 lemon, 1 garlic clove, 3 tbsp white balsamic vinegar, 1 tbsp Dijon mustard, 1 tbsp honey, 1 tsp dried oregano, 1 tsp salt, and freshly ground black pepper.
- If needed, add 2–3 tbsp water to adjust to a pourable consistency.
- Assemble the salad. In a large bowl, combine the couscous, roasted vegetables, 100 g (½ cup) cubed feta, ½ cup chopped fresh herbs, and nuts of your choice (optional). Pour the dressing over and toss well to coat.
- Serve warm, at room temperature, or chilled. The salad will keep for up to 3 days in the fridge in an airtight container.
