A colorful medley of couscous mixed with chunks of roasted purple potatoes and butternut squash, shards of emerald green blanched Brussels sprouts, all speckled with crumbs of snowy white feta and garnished with thin slivers of red sun-dried tomatoes pop off a dark pottery bowl. Refreshing lemon wedges on the side and a sprinkle of parsley pull the dish together, making it pop on an icy background.

Roasted Winter Vegetable and Couscous Salad

Name: Roasted Winter Vegetable and Couscous Salad
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 2 large Purple Potatoes cubed; half Butternut Squash cubed; 10 Brussels Sprouts trimmed and halved; 1 cup Couscous; 1/2 cup Feta Cheese crumbled; 1/4 cup Sun dried Tomatoes sliced; 1 Lemon zested and juiced; 2-3 tablespoons Olive Oil; to taste Salt and Pepper; a handful Parsley chopped

Vibrant, hearty, flavor-packed vegetable couscous salad.

Category Main Course

Prep 15 minutes

Cook 40 minutes

Style Mediterranean

Technique Roasting

Diet Friendly Vegetarian

Daily recipe · March 11, 2024

A little about this dish

This is a unique spin on a Mediterranean classic: Warm Roasted Winter Vegetable and Couscous Salad. It's a delight to the senses as you get to explore various textures and flavors from the vibrant winter vegetables, savoury couscous, creamy feta cheese, and the house-made zesty lemon vinaigrette. It's healthy and hearty, perfect for a cold day.

Ingredients (for 2)

Purple potatoes — 2 large — cubed
Butternut squash — half — cubed
Brussels sprouts — 10 — trimmed and halved
Couscous — 1 cup
Feta cheese — 1/2 cup — crumbled
Sun dried tomatoes — 1/4 cup — sliced
Lemon — 1 — zested and juiced
Olive oil — 2-3 tablespoons
Salt and pepper — to taste
Parsley — a handful — chopped

Preparation

Step 1 — 🔥🥔🍠

Preheat your oven to 400°F. Toss the cubed purple potatoes and butternut squash in half of the olive oil, season with salt and pepper, then spread them out on a baking sheet.
Step 2 — 🕓🥔🔥

Roast the potatoes and squash in the oven until they're tender and caramelized. This should take approximately 35-40 minutes.
Step 3 — 🍵🥦❄️

Blanch the Brussels sprouts in boiling salted water for about 3 minutes. Immediately drain them and plunge them into ice water to stop the cooking process. Drain again and set them aside.
Step 4 — 🍚🥣

Prepare the couscous as it is instructed on the package.
Step 5 — 🍋🧂

While the couscous is cooking, create your vinaigrette. Combine the lemon juice, zest, leftover olive oil, salt, and pepper.
Step 6 — 🥗🥣🍴

In a large bowl, combine the cooked couscous, the roasted vegetables, and the halved Brussels sprouts. Pour over the vinaigrette and toss everything until it's well combined.
Step 7 — 🧀🍅🔪

Top off the salad by mixing in the crumbled feta cheese, sliced sun-dried tomatoes, and chopped parsley.

A final fox tip

This recipe is a great way to use up leftover vegetables from your winter garden or CSA box. Feel free to replace any of the vegetables with what you've on hand. Alternatively, use quinoa or rice instead of couscous for a gluten-free dish. Kids can assist in prepping the vegetables, mixing the salad, or sprinkling the feta; it's a great way to get them involved in healthy cooking!