Couscous salad with roasted vegetables

Yield: 1

Couscous salad with roasted vegetables

Couscous salad with roasted vegetables recipe

The earthiness of the grilled vegetables complements the luscious sublime sweetness of sticky juicy peaches in this couscous salad.

Prep Time 15 minutes
Cook Time 20 minutes
Additional Time 5 minutes
Total Time 40 minutes


  • 300gr of precooked couscous
  • 2 teaspoons of sesame oil
  • 1 red pepper
  • 1 Eggplant
  • 1 onion
  • 5 dried apricots
  • A handful of parsley
  • Salt and oil


    1. We wash the vegetables and spread them out on a baking sheet. The pepper and aubergine should be whole, and the onion should be cut in half. Add a splash of oil and bake for 25 minutes at 180oC. Allow it to warm in the oven.
    2. Cook the couscous according to the package directions while the vegetables roast. Normally, it is covered with hot water laced with a pinch of salt and left to rest for about 5 minutes.
    3. Once the couscous has been "hydrated," add the sesame oil and stir with a fork to loosen it up. We chill it in the refrigerator.
    4. We wash the parsley and only keep the leaves.
    5. When the vegetables are cool enough to handle, we peel them and cut them into small cubes.
    6. Finally, in a salad bowl, combine the couscous, vegetables, parsley, and dried apricots in pieces. Season with lemon juice and chill until ready to serve.


  • I tried it fresh and it was good, but the one I kept in the fridge and ate the next day was much better, so I recommend leaving it done overnight.

Nutrition Information



Serving Size


Amount Per ServingCalories 218Total Fat 6gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 5gCholesterol 0mgSodium 160mgCarbohydrates 38gFiber 6gSugar 9gProtein 5g

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