Usually, I stick to roasting vegetables for fall and winter dishes. But sometimes, you just need a good comfort dish, regardless of the weather. In which case, this is the vegetarian lunch for you. Salmon or chicken would be great protein additions if you prefer to add a little more protein. This is also a great side dish.
To roast my veggies, I start with preheating the oven to 400 degrees. I prefer roasting at a higher heat, to help the vegetables caramelize. Cut your vegetables into similar sizes to ensure they cook evening. In this salad, I used eggplant, yellow bell pepper, carrots, zucchini, and mushrooms. Toss the cut vegetables in a tablespoon or two of avocado oil. Then I season them with a teaspoon of cumin and a teaspoon of za’atar, salt and pepper. If you’re a regular reader, you’re likely already familiar with my love of za’atar. It adds a delicious earthiness to just about anything. I’m a big fan and use this stuff on just about everything! Spread the veggies on a lined baking sheet in a single layer and roast about 35 minutes. I give them a stir about half way through the cooking process.
Also called Giant Couscous or Pearl Couscous, this toasted pasta is a great option to accompany a wide variety of dishes. It’s quick and easy to prepare and adds great texture.
I’ve not found this in a gluten free option. If you are gluten free, I recommend substituting buckwheat, quinoa or millet in this salad.
You’ll want to follow the package instructions when preparing Israeli Couscous. The variety I use calls for one and a quarter cups of liquid to one cup of couscous. In this case, I used a vegan vegetable stock to add a little extra flavor. The pasta absorbs the cooking liquid so feel free to experiment with different cooking liquids.
Bring the vegetable stock and couscous to a boil in a small pot. Reduce the heat to low and cover for six minutes. Fluff the couscous with a fork and you’re ready to enjoy. I recommend not leaving the couscous sit too long before adding sauce or dressing. I will get very sticky when it cools and needs the sauce or dressing to keep from forming one big solid clump.
Put it Together
To assemble this salad, add the roasted vegetables and the couscous to a large bowl. I also added some extra peas I had from my Quinoa Pea Salad. Toss everything to combine. Add a tablespoon of avocado oil and the juice of half a lemon to create a dressing. Toss to combine. Garnish with a little sprinkle of za’atar and feta cheese crumbles (omit if serving with meat).
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Roasted Vegetable Salad
- 1 small Eggplant diced
- 1 small Zucchini sliced
- 1 Yellow Bell Pepper stem, ribs and seeds removed, cut into chunks
- 1 large Carrot peeled and sliced
- 8 oz Baby Bella Mushrooms quartered
- 1 cup Peas
- 1 tsp Cumin
- 2 tsp Za'atar divided
- 2 tbsp Avocado Oil divided
- 1 cup Israeli Couscous prepared according to package instructions
- Salt and Pepper to taste
- Juice of half a lemon
- Feta Crumbles optional
- Preheat the oven to 400 degrees.
- Toss the vegetables in one tablespoon of avocado oil, one teaspoon of za'atar, the cumin, salt and pepper. Spread the vegetables into a single layer on a lined baking sheet. Roast for 35 to 40 minutes, stirring half way through the cooking process.
- While the vegetables are roasting, prepare the couscous and peas according to package instructions.
- To assemble the salad, combine the prepared couscous and peas with the roasted vegetables, along with any cooking liquids from the veggies. Add the remaining avocado oil, lemon juice, and za'atar. Toss to combine. Garnish with feta crumbles (omit if serving with meat).
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