Roasted Veggie Salad with Couscous

This salad makes a wonderful main course.

When is a salad not just a salad? When it has gorgeous presentation. This recipe not only looks beautiful, it tastes amazing and works as a filling main dish. I highly recommend using a glass bowl so that each scrumptious layer will be appreciated.

Roasted Veggie Salad with Couscous
A Recipe by Diana Keuilian
Prep time
Cook time
Total time
Serves 20

For the Dressing:
  • 1 lemon, juiced
  • 1 Tablespoon tomato paste
  • 2 teaspoons ground coriander seed
  • 2 teaspoons ground cumin
  • Dash of salt and pepper
  • ½ cup olive oil
  • ½ cup minced fresh parsley
For the Veggies:
  • ¼ cup olive oil
  • 4 garlic cloves, minced
  • 2 medium eggplants, cut into small cubes
  • 2 green zucchini, halved and sliced
  • 2 yellow zucchini, halved and sliced
  • 1 small bunch carrots, sliced
  • 1 red, 1 orange and 1 yellow bell peppers, seeded and cut into strips
  • 1 large red onion, cut into large half-moons
  • 1 cup pearl onions, halved
  • Dash of salt and pepper
For the Couscous:
  • 1 Tablespoon olive oil
  • Dash of salt
  • 1 cube veggie bouillon
  • 5 oz package whole wheat couscous
For the Salad:
  • 1½ cups crumbled goat cheese
  • 1 cup cherry tomatoes, halved
  • ½ cup kalamta olives, pitted and halved
  • 5oz baby arugula
  • 2 Tablespoons balsamic vinegar

Make the dressing:
  1. In a small bowl whisk the lemon juice, tomato paste, coriander and cumin. Add the oil and parsley and season with salt and pepper. Set aside.
Make the veggies:
  1. Preheat oven to 375 degrees F, and position a rack at the center and one in the top third of the oven. Oil 2 large rimmed cookie sheets. Mix all the prepared veggies in a bowl, toss with the olive oil and minced garlic. Season with salt and pepper. Spread the veggies out over the two prepared sheets. Place in preheated oven for 20 minutes, then mix the veggies and switch the pan positions. Roast for an additional 20 minutes or until all the veggies are tender.
Make the Couscous:
  1. Bring 2 cups of water to a boil, add the oil, salt and bouillon. Add the couscous, stir, cover tightly and remove from heat. Allow to sit for 5 minutes, then fluff the couscous with a fork.
Assemble the salad:
  1. Use a large glass bowl to layer the ingredients in an artful way. Spread the couscous on the bottom of the bowl, drizzle with a few tablespoons of dressing. Top with the goat cheese, cherry tomatoes and olives. Add the roasted veggies and drizzle with more of the dressing. In a separate bowl, mix the arugula with balsamic vinegar then place on the top of the roasted veggies.

Calories: 211     Fat: 13 g     Carbohydrates: 18 g     Sodium: 271 mg     Fiber: 5 g     Protein: 6 g    


Layers of whole wheat couscous, goat cheese, kalamata olives, cherry tomatoes, roasted veggies and balsalmic coated arugula.


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