Roasted Vegetable Couscous Salad
Recipe

Roasted Vegetable Couscous Salad

Published on Monday, November 07, 2022
by
Caitlin Riley

Acid Reflux
GERD
IBS
Jump to Recipe

I love salads of all kinds. 

Traditional garden salads, Greek salad, Caesar salad, I’ll eat them all! 

But lately, I have really enjoyed making and eating grain-based salads, full of vegetables, protein, leafy greens, and a creamy dressing.

Maybe it’s because we have officially reached Fall here in MA, but I've found these heartier salads to be filling and delicious

This roasted vegetable couscous salad checks all the boxes.

It has a variety of colors from all the roasted vegetables, is full of fiber from the vegetables and the couscous, and can be topped with your favorite protein or eaten just as is. I love this with grilled chicken or roasted salmon, but it would also be good with shrimp or baked tofu. 

This GERD-friendly salad also has a sweet and creamy dressing that cannot be substituted. Trust me, making this one from scratch is worth it!

[[ recipeID=recipe-8l9sjip4v, title=Roasted Vegetable Couscous Salad ]]

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Caitlin Riley

RDN, LDN

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Roasted Vegetable Couscous Salad

Servings: 8

Keywords:

  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins

Ingredients

Instructions

Ingredients

  • 1 ½ cups pearl couscous (cooked using package directions)
  • ½ butternut squash
  • 2 cups Brussels sprouts
  • 1 head cauliflower
  • 1 lemon
  • 1 cup feta cheese
  • 2 cups arugula
  • Chopped herbs, about 1 cup total: chives, parsley, basil
  • ¼ cup olive oil
  • 1 ½ tsp salt
  • 1 tsp pepper (if tolerated)
  • Optional: pumpkin seeds

Dressing

  • 3-4 Tb. apple cider vinegar
  • 1 Tb. whole grain mustard
  • 1 Tb. maple syrup
  • ¼ cup olive oil
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 425 F.
  2. Prep all the vegetables by washing, drying, and dicing them into similar shapes/sizes. Cut the lemon in half.
  3. Add all vegetables to a baking sheet and cover with olive oil, salt, and pepper. Toss until coated and roast for ~30 minutes. 
  4. While vegetables are roasting, cook the couscous to package directions. Drain, and place in a large bowl with a drizzle of olive oil to prevent sticking. Add chopped herbs. 
  5. While the couscous is cooking, make the dressing.
  6. Squeeze the roasted lemon into a mason jar. Add the apple cider vinegar, mustard, maple syrup, salt, and olive oil. Shake well until emulsified. 
  7. Add cooked vegetables, feta cheese, arugula, herbs, and pumpkin seeds (optional) to the couscous. 
  8. Top with the dressing and stir to combine. Enjoy warm, room temp, or cold!

Nutrition Facts

Serving Size: 1

Serving Per Recipe: 8

Amount Per Serving
Calories 440
% Daily Value*
Total Fat 25g 38%
Saturated Fat 6g 30%
Trans Fat 0g
Sodium 320mg 13%
Total Carbohydrate 47g 15%
Dietary Fiber 7g 28%
Sugars 8g
Protein 12g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: