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In recent years, the culinary landscape has witnessed a significant shift toward healthier eating habits. Salads, once relegated to the side of the plate as a mere accompaniment, have taken center stage in modern cuisine. They are no longer just a mix of greens and dressings; they have evolved into vibrant, nutrient-dense dishes that celebrate the bounty of whole foods. One such dish that encapsulates this trend is the Roasted Veggie & Feta Couscous Salad. This salad not only offers a visual feast with its array of colors and textures but also delivers a balanced combination of flavors that will delight your palate while nourishing your body.

Roasted Veggie & Feta Couscous Salad

Discover the vibrant and nutritious Roasted Veggie & Feta Couscous Salad, a perfect dish that elevates your healthy eating. Bursting with colorful roasted vegetables, creamy feta cheese, and fluffy couscous, this salad not only excites the palate but also promotes well-being with whole food ingredients. Ideal for lunch, dinner or meal prep, it's versatile and can easily be tailored to your tastes. Embrace the art of cooking with this delightful salad that brings joy to your table!
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Ingredients
  

1 cup couscous

1 1/4 cups vegetable broth

1 red bell pepper, diced

1 zucchini, diced

1 cup cherry tomatoes, halved

1 cup broccoli florets

1/2 red onion, diced

3 tablespoons olive oil

Salt and pepper to taste

1 teaspoon dried oregano

1 teaspoon garlic powder

1/2 teaspoon smoked paprika

1 cup crumbled feta cheese

1/4 cup fresh parsley, chopped

Juice of 1 lemon

Instructions
 

Preheat your oven to 400°F (200°C).

    On a large baking sheet, spread out the diced red bell pepper, zucchini, cherry tomatoes, broccoli, and red onion. Drizzle with 2 tablespoons of olive oil, and season with salt, pepper, oregano, garlic powder, and smoked paprika. Toss until the veggies are well-coated.

      Roast the vegetables in the oven for about 20-25 minutes or until tender and slightly caramelized, stirring halfway through.

        While the veggies are roasting, prepare the couscous. In a medium saucepan, bring the vegetable broth to a boil. Once boiling, remove from heat and add the couscous. Cover and let it sit for about 5 minutes until the liquid is absorbed. Fluff with a fork.

          In a large bowl, combine the roasted veggies, cooked couscous, crumbled feta, fresh parsley, and lemon juice. Drizzle with the remaining tablespoon of olive oil, and gently toss to combine.

            Adjust seasoning with more salt and pepper if needed. Serve warm or at room temperature.

              Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4