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Bring a taste of the Mediterranean to your menu with this vibrant Roasted Mediterranean Vegetable & Giant Couscous Salad. Packed with roasted courgette, peppers and juicy cherry tomatoes, it combines giant couscous with fresh herbs, leafy greens, creamy feta and crunchy pumpkin seeds for a satisfying mix of textures and flavours. Finished with a zesty lemon and oregano dressing, it’s fresh, colourful and full of flavour.
Perfect as a light lunch, side dish or versatile summer sharing option, it can also be easily adapted with grilled chicken, halloumi or roasted chickpeas for a protein-packed or vegan-friendly alternative.
Categories: Main Course
Servings
Yield/Servings: 10
Cost Per Serving: £3.24
Timings
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
Ingredients
Instructions
Step 1: Roast the vegetables. Preheat oven to 200°C. Place the courgette, red pepper and cherry tomatoes on a tray. Toss with a little olive oil, salt and pepper, then roast for 15–20 minutes until softened and lightly caramelised.
Step 2: Prepare the couscous Cook the giant couscous according to pack instructions. Once cooked, drain and cool slightly. Fluff with a fork and mix through a little of the dressing to prevent it sticking and to add flavour.
Step 3: Make the dressing Whisk together the olive oil, lemon juice, oregano, honey, Dijon mustard, garlic, salt and pepper.
Step 4: Assemble. Add the giant couscous to a serving bowl with the roasted vegetables, baby spinach, rocket, parsley and basil. Drizzle over the remaining dressing and gently toss together. Finish with: • Crumbled feta • Toasted pumpkin seeds • Fresh herbs • A final crack of black pepper
