Roasted vegetables, couscous and dried cranberries come together with a maple-Dijon dressing. Prepare the couscous while the vegetables roast, then fluff it before combining.
Keep the vegetables in one layer for browning and fluff the hydrated couscous with a fork so it does not stay in dense clumps.
Roasted Vegetable Couscous Salad
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
Roasted vegetables, couscous and dried cranberries come together with a maple-Dijon dressing. Prepare the couscous while the vegetables roast, then fluff it before combining.
Ingredients
- 1 cup dry couscous
- 1 ¼ cup boiling water
- 1 red bell pepper, chopped
- 1 small red onion, sliced
- 1 zucchini, chopped
- 1 small sweet potato, peeled and diced
- 1 ½ tbsp olive oil
- Salt & pepper, to taste
- ¼ cup dried cranberries
- ¼ cup roasted pepitas or sunflower seeds
- 2–3 tbsp chopped fresh parsley
- For the dressing:
- 2 tbsp olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 1 tbsp maple syrup or honey
- ½ tsp cinnamon
- Salt & black pepper, to taste
Instructions
- Preheat your oven to 425°F (220°C).
- Toss chopped bell pepper, onion, zucchini, and sweet potato with 1 ½ tbsp olive oil, salt, and pepper.
- Spread vegetables on a lined baking sheet and roast for 25–30 minutes, flipping halfway, until golden and tender.
- In a bowl, pour boiling water over the couscous. Cover and let sit for 5 minutes, then fluff with a fork.
- In a small bowl or jar, combine 2 tbsp olive oil, apple cider vinegar, Dijon mustard, maple syrup, cinnamon, salt, and black pepper. Whisk or shake until emulsified.
- In a large mixing bowl, combine the fluffed couscous, roasted vegetables, dried cranberries, pepitas, and fresh parsley.
- Drizzle the dressing over the salad and toss gently to combine.
- Serve warm, at room temperature, or chilled. Garnish with extra herbs or seeds if desired.
Notes
- Keep the vegetables in one layer for browning and fluff the hydrated couscous with a fork so it does not stay in dense clumps.
- Cut the sweet potato small enough to finish with the other vegetables. Keep the seed and herb garnishes ready to add after the couscous is fluffed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasted
- Cuisine: Mediterranean
Why This Recipe Works
- The roasted vegetables add color and a tender texture.
- Couscous hydrates while the oven handles the vegetables.
- Seeds and dried cranberries give the salad contrasting bites.
Preparation Notes
Cut the sweet potato small enough to finish with the other vegetables. Keep the seed and herb garnishes ready to add after the couscous is fluffed.
Variations and Serving
Finish with the pepitas or sunflower seeds listed in the card. Serve warm, at room temperature or chilled with a vegetable side or a main made with verified halal ingredients.
Storage and Reheating
Refrigerate promptly in a covered container. Keep extra dressing separately; loosen and gently toss the couscous before serving another portion.
Frequently Asked Questions
Is this a 15-minute total recipe?
No. The card lists 15 minutes preparation and 45 minutes total.
How is the couscous cooked?
The published card covers it with boiling water, lets it stand, and then fluffs it.
Which seeds can be used?
Pepitas or sunflower seeds, as listed in the ingredient card.
When are the herbs added?
During assembly after the couscous has been fluffed and the vegetables roasted.