Roasted Vegetable Couscous Salad
Recipe

Roasted Vegetable Couscous Salad

Published on Monday, November 07, 2022
by Caitlin Riley

Acid Reflux
GERD
IBS
Servings: 8Prep: 10 minsCook: 30 minsTotal: 40 mins
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Roasted Vegetable Couscous Salad with Maple-Mustard Dressing


I love salads of all kinds. Traditional garden salads, Greek salad, Caesar salad—I’ll eat them all!

But when the weather gets cooler, I find myself reaching for heartier grain-based salads filled with roasted vegetables, leafy greens, fresh herbs, and a flavorful homemade dressing.

This Roasted Vegetable Couscous Salad checks all those boxes. Pearl couscous provides a hearty base, while roasted butternut squash, Brussels sprouts, and cauliflower bring plenty of fall flavor. Finish it with feta, arugula, fresh herbs, and a sweet and tangy maple-mustard dressing.

Why Pearl Couscous Works So Well in a Salad

Pearl couscous has a larger, chewier texture than traditional couscous, making it especially well suited for grain-based salads.

Cook the couscous according to the package directions, then combine it with the fresh herbs while it's still slightly warm. This helps distribute the herbs throughout the salad. Let the couscous cool slightly before adding the arugula to keep the greens from wilting too much.

Get More Flavor from Roasted Vegetables

Roasting brings out the natural sweetness of butternut squash, Brussels sprouts, and cauliflower while creating browned, caramelized edges.

Cut the vegetables into similarly sized pieces so they cook at approximately the same rate. Give them enough room on the baking sheet rather than piling them together, which can encourage steaming instead of browning. The vegetables should be tender and lightly browned after about 30 minutes at 425°F.

Don't Forget the Roasted Lemon

One of my favorite parts of this recipe is roasting the lemon right alongside the vegetables. Heating the lemon softens it and creates juice that becomes the base of the maple-mustard dressing. Once the lemon is cool enough to handle, squeeze the juice into the dressing before whisking everything together. 

The apple cider vinegar adds tang, while maple syrup balances the acidity and whole-grain mustard adds another layer of flavor.

Turn This Couscous Salad Into a Complete Meal

Serve this salad on its own or pair it with a protein for a more substantial meal. I especially like it with grilled chicken or roasted salmon, but shrimp or baked tofu work well too. For a vegetarian option, simply enjoy the feta already in the salad or add another protein you enjoy.

Optional pumpkin seeds add even more texture and crunch.

Serve It Warm, Room Temperature, or Cold

One of the best things about a couscous salad is its versatility. Serve it slightly warm just after assembling, let it come to room temperature, or enjoy it chilled from the refrigerator. 

If you're making it ahead, consider keeping the arugula and some of the dressing separate until serving to help preserve the texture. Give refrigerated couscous salad a good stir before serving and add another small drizzle of dressing if needed.

How to Store Roasted Vegetable Couscous Salad

Transfer leftovers to a covered container and refrigerate promptly.

For the best texture when meal prepping, store extra dressing separately and add fresh arugula just before serving. USDA recommends using most cooked leftovers within three to four days.

This salad is especially convenient for lunches because it doesn't have to be served piping hot.

What If You Have GERD?

Rather than assuming the entire recipe is universally GERD-friendly, customize it to your individual reflux triggers.

The dressing contains lemon juice, apple cider vinegar, and mustard, which some people may find bothersome. You can also omit black pepper, as the original recipe suggests, if you know it triggers your symptoms.

Try using less dressing or serving it on the side if acidic dressings tend to bother you. Individual tolerance is more useful than eliminating ingredients that don't personally cause symptoms.

FAQs

Can I make roasted vegetable couscous salad ahead of time?

Yes. Prepare the couscous and roasted vegetables ahead and refrigerate them promptly. For better texture, add the arugula and dressing closer to serving.

What protein goes well with couscous salad?

Grilled chicken, roasted salmon, shrimp, or baked tofu all pair well with the roasted vegetables and maple-mustard dressing.

Can roasted vegetable couscous salad be served cold?

Yes. This salad works warm, at room temperature, or chilled. Stir the refrigerated salad before serving to redistribute the dressing and ingredients.

How long does couscous salad last in the refrigerator?

Refrigerate leftovers promptly in a covered container. USDA recommends using most cooked leftovers within three to four days.

Roasted Vegetable Couscous Salad

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This hearty Roasted Vegetable Couscous Salad combines pearl couscous, caramelized fall vegetables, feta, arugula, and fresh herbs with a tangy maple-mustard dressing. Enjoy it warm, chilled, or paired with your favorite protein for an easy seasonal meal.

Servings: 8 portionsPrep: 10 minsCook: 30 minsTotal: 40 minsDifficulty: Medium
MediterraneanDinnerLunchSideIBS-friendly recipesHealthy
Roasted Vegetable Couscous Salad

Ingredients

1 1/2 cups dry pearl couscous

3 cups peeled and cubed butternut squash

2 cups Brussels sprouts, halved

4 cups cauliflower florets

1 medium lemon, halved

1 cup crumbled feta cheese

2 cups arugula

1 cup chopped fresh herbs, such as chives, parsley, and basil

1/4 cup olive oil

1 teaspoon salt

1 teaspoon black pepper, optional

1/4 cup unsalted pumpkin seeds, optional

Maple-Mustard Dressing

1/4 cup apple cider vinegar

2 tablespoons whole-grain mustard

2 tablespoons pure maple syrup

1/2 cup olive oil

juice from the roasted lemon

salt and black pepper, to taste

Instructions

1

Preheat the oven to 425°F.

2

Cut the butternut squash, Brussels sprouts, and cauliflower into similarly sized pieces. Cut the lemon in half.

3

Arrange the vegetables and lemon on a large baking sheet. Drizzle with olive oil and season with salt and pepper.

4

Toss the vegetables until evenly coated. Roast for about 30 minutes, until tender and lightly browned.

5

Meanwhile, cook the pearl couscous according to the package directions. Drain well and transfer to a large bowl.

6

Stir the chopped fresh herbs into the warm couscous and set aside.

7

Squeeze the roasted lemon juice into a jar. Add the vinegar, mustard, maple syrup, and olive oil.

8

Season the dressing with salt and pepper. Cover and shake until well combined.

9

Add the roasted vegetables, feta, and arugula to the couscous. Gently toss to combine.

10

Divide the salad into eight servings and drizzle each with 2 tablespoons of maple-mustard dressing.

Nutrition Facts

Per serving

Calories
400
Fat
22.0g
Carbs
43.0g
Protein
10.0g
Fiber
5.5g
Sodium
540.0mg
Sugars
7.5g
Sat. Fat
5.0g

Notes

Top with unsalted pumpkin seeds before serving, if desired. Optional pumpkin seeds are not included in the nutrition analysis.

References

1Food Safety and Inspection Service. (n.d.). *Leftovers and food safety*. U.S. Department of Agriculture. https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/leftovers-and-food-safety

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Caitlin Riley

RDN, LDN

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