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Fresh Israeli Couscous Salad Recipe Easy Roasted Veggies Feta Delight

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A flavorful and satisfying salad combining warm roasted vegetables with chewy Israeli couscous and creamy feta cheese. Perfect served warm, room temperature, or chilled.

Ingredients

Scale
  • 1 ½ cups (250g) Israeli couscous (pearl couscous)
  • 1 medium zucchini, cut into half-moons
  • 1 red bell pepper, chopped
  • 1 small red onion, sliced into wedges
  • 1 cup cherry tomatoes, halved
  • 8 oz (225g) cremini mushrooms, quartered
  • 3 tablespoons extra virgin olive oil
  • 3 cloves garlic, minced
  • 2 tablespoons freshly squeezed lemon juice
  • ¼ cup chopped parsley
  • 2 tablespoons chopped mint (optional)
  • ½ cup crumbled feta cheese (about 100g)
  • Salt and pepper to taste
  • Optional: toasted pine nuts or slivered almonds for crunch

Instructions

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
  2. Toss zucchini, bell pepper, red onion, cherry tomatoes, and mushrooms with 2 tablespoons olive oil, minced garlic, salt, and pepper on the baking sheet. Spread evenly.
  3. Roast vegetables for 20-25 minutes, stirring halfway, until tender and caramelized around edges.
  4. While vegetables roast, bring 2 cups (475ml) water to a boil in a medium saucepan. Add couscous and a pinch of salt. Reduce heat to medium and simmer uncovered for about 10 minutes, stirring occasionally until tender but chewy. Drain excess water if needed. Fluff with a fork and transfer to a large mixing bowl.
  5. Once vegetables are slightly cooled (about 5 minutes), add them to the couscous bowl. Drizzle with remaining 1 tablespoon olive oil and lemon juice. Add parsley and mint, then toss gently to combine.
  6. Crumble feta cheese over the top and gently fold in. Adjust seasoning with salt and pepper if needed.
  7. Serve warm, at room temperature, or chilled. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Notes

Do not overcrowd the baking sheet to avoid soggy vegetables. Use freshly squeezed lemon juice for best flavor. Leftovers taste better after flavors meld overnight. For dairy-free, omit feta or use vegan cheese alternatives. Add toasted nuts for crunch. Roasting vegetables to slight caramelization enhances sweetness and depth.

Nutrition

Keywords: Israeli couscous salad, roasted vegetables, feta cheese, easy salad, healthy lunch, Mediterranean salad, pearl couscous

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