Spring salads don’t have to mean sad lettuce leaves. This Couscous Salad with Roasted Veg & Feta is hearty, vibrant, and satisfying enough to be dinner, while also doubling up as a ready-to-go lunch the next day.
Couscous cooks in five minutes flat, the roasted veg bring sweetness and colour, and the feta adds that salty little finish. The best part? It’s easily scaled for one, but you can make two portions without ending up with a mountain of leftovers.
🥗 Why this recipe works for you
- Quick grain base: Couscous is fuss-free and absorbs flavour beautifully.
- Veggie variety: Roasted capsicum, zucchini, and pumpkin bring fibre and vitamins.
- Protein & calcium: Feta rounds it out with creamy goodness.
- Meal prep magic: Doubles as a next-day lunch with no effort.
🛒 Ingredients (Serves 1–2)
For the Couscous
- ½ cup couscous (uncooked)
- ½ cup boiling water
- ½ tsp olive oil
- Pinch of salt
For the Roasted Veg
- ¼ small zucchini, diced
- ¼ red capsicum, diced
- ½ cup pumpkin, diced
- 1 tsp olive oil
- Pinch of salt & pepper
For the Salad
- 2 tbsp crumbled feta
- 1 tbsp fresh parsley or mint, chopped
- 1 tsp lemon juice
👩🍳 Step-by-Step Instructions
- Roast the veg: Preheat oven to 200°C. Toss zucchini, capsicum, and pumpkin with olive oil, salt, and pepper. Roast 20–25 minutes until golden and tender.
- Cook the couscous: Place couscous in a bowl. Add boiling water, olive oil, and a pinch of salt. Cover and let stand 5 minutes, then fluff with a fork.
- Assemble salad: Toss roasted veg through couscous. Add feta, herbs, and lemon juice. Taste and adjust seasoning.
- Serve: Enjoy warm for dinner or chilled as a refreshing lunch.
🔄 Swaps & Variations
- Cheese swap: Use goat cheese or leave it out for dairy-free.
- Grain swap: Try quinoa or bulgur instead of couscous.
- Extra crunch: Add toasted almonds or pumpkin seeds.
- Protein boost: Toss in chickpeas or grilled chicken strips.
❄️ Storage & Leftovers
- Keeps well in the fridge for up to 2 days.
- Best enjoyed as a cold lunch the next day — no need to reheat.
- Store in a sealed container to keep it fresh.
⚡ Nutrition Per Serve (approx.)
- Calories: ~420
- Protein: 13g
- Fat: 17g
- Carbs: 54g
- Fibre: 7g
💡 Plan4One Tip
Roasting a small tray of veg is a solo cook’s secret weapon. They’re brilliant tossed into couscous, pasta, salads — or just eaten straight off the tray (we’ve all been there).
🌟 Your Turn
Would you enjoy this as a warm dinner or keep it cold for a spring picnic vibe? Tell me below, and don’t forget to subscribe to Plan4One for more recipes that make cooking for one delicious and easy.
