Turkish Couscous Salad with Roasted Vegetables Recipe
This is a colorful salad made with fine couscous, roasted bell pepper, zucchini, and onion, with herbs and lemon. In Turkey, similar salads often appear at family gatherings and picnics because they travel well and can sit at room temperature. The flavor is a bit like tabbouleh, but with more roasted vegetables.
A simple, vibrant salad that combines fluffy couscous with sweet roasted vegetables and fresh herbs. It’s easy to transport, holds well at room temperature, and works both as a side and a light main dish, making it ideal for gatherings and picnics.
Chef's tips
Roast the vegetables until they are lightly caramelized at the edges—this deepens their sweetness and gives the salad more flavor. Let both the couscous and the vegetables cool before mixing so the herbs stay fresh and green. Taste and adjust the lemon and salt at the end; this salad really comes alive with enough acidity.
How to serve
Serve in a large shallow bowl so the colorful vegetables are visible. Pair with grilled meats, halloumi, or kebabs, or serve alongside mezze like hummus, baba ganoush, and flatbread. It also works well packed into lunch boxes or as a base for a grain bowl with extra protein on top.
Ingredients
- couscous - 200 g
- bell pepper - 1 piece
- bell pepper - 1 piece
- zucchini small - 1 piece
- onion - 1 piece
- cherry tomatoes - 150 g
- stock - 250 ml
- olive oil - 4 tablespoons
- lemon juice - 2 tablespoons
- parsley finely chopped - 3 tablespoons
- mint finely chopped - 1 tablespoon
- cumin ground - 0.5 teaspoons
- salt
- black pepper freshly ground
Preparation
- Preheat the oven to 200°C (top and bottom heat). Line a baking tray with baking paper.
- Remove the cores and seeds from the bell peppers and slice them into strips. Slice the zucchini into half-moons and the onion into thin wedges.
- Place the vegetables on the tray, drizzle with 2 tablespoons of olive oil, sprinkle with salt, pepper, and ground cumin, and mix with your hands.
- Roast for 18–20 minutes, until the vegetables are soft and lightly browned in spots. Set aside to cool slightly.
- Meanwhile, bring the stock to a boil. Put the couscous in a bowl, pour over the hot stock, cover with a plate, and set aside for 10 minutes until it absorbs the liquid.
- Fluff the couscous with a fork to separate the grains and break up any clumps, then leave to cool completely.
- Halve the cherry tomatoes. Finely chop the parsley and mint.
- In a large bowl, combine the couscous, roasted vegetables, tomatoes, herbs, the remaining 2 tablespoons of olive oil, and the lemon juice.
- Season to taste with salt and pepper. Let the salad rest for at least 15 minutes so the flavors meld, then serve.
Storage
Sałatkę przechowuj w lodówce w szczelnym pojemniku; przed podaniem wyjmij na 15–20 minut, żeby nie była lodowata, i zamieszaj.
