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As the sun shines brighter and the temperatures rise, there’s nothing quite like a chilled salad to refresh and invigorate the senses. Among the myriad of salad options, chilled salads have become increasingly popular, especially among health-conscious eaters seeking delicious ways to combine flavor and nutrition. One such dish that stands out is the Chilled Roasted Veggie Couscous Delight. This vibrant salad not only tantalizes your taste buds but also offers a plethora of health benefits, making it an ideal choice for warm weather, casual gatherings, or even meal prep.

Cold Roasted Veggie Couscous

Refresh your summer meals with the vibrant Chilled Roasted Veggie Couscous Delight! This colorful salad combines roasted seasonal vegetables, fluffy couscous, and a creamy tahini dressing, creating a perfect balance of flavors and nutrition. Packed with healthy ingredients like zucchini, bell peppers, and cherry tomatoes, this dish is versatile enough to serve as a light main course or a delicious side. Enjoy this wholesome recipe for potlucks, picnics, or meal prep!
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Ingredients
  

1 cup couscous

1 1/4 cups vegetable broth (or water)

1 zucchini, diced

1 red bell pepper, diced

1 yellow bell pepper, diced

1 small eggplant, diced

1 cup cherry tomatoes, halved

3 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and pepper, to taste

1/2 cup feta cheese, crumbled (optional)

1/4 cup fresh parsley, chopped

1/4 cup tahini

2 tablespoons lemon juice

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C).

    Prepare the Vegetables: In a large bowl, combine the diced zucchini, red bell pepper, yellow bell pepper, eggplant, and cherry tomatoes. Drizzle with 2 tablespoons of olive oil, sprinkle with garlic powder, smoked paprika, salt, and pepper. Toss until the vegetables are evenly coated.

      Roast the Vegetables: Spread the vegetable mixture in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for about 20-25 minutes, or until tender and lightly charred. Stir halfway through for even cooking. Once done, remove from the oven and let cool.

        Cook the Couscous: In a medium saucepan, bring the vegetable broth (or water) to a boil. Stir in the couscous, cover, and remove from heat. Let it sit for about 5 minutes, or until the liquid is absorbed. Fluff the couscous with a fork and let it cool completely.

          Prepare the Dressing: In a small bowl, whisk together the tahini, remaining 1 tablespoon of olive oil, lemon juice, and a pinch of salt and pepper until smooth. If it's too thick, you can add a little water to reach your desired consistency.

            Combine Ingredients: In a large mixing bowl, combine the cooled couscous, roasted vegetables, crumbled feta cheese (if using), and chopped parsley. Drizzle with the tahini dressing and toss gently to combine all the flavors.

              Serve: Transfer the cold roasted veggie couscous to a serving dish or individual bowls. Garnish with additional parsley or a sprinkle of feta if desired. Enjoy it as a refreshing side dish or a light main course.

                Prep Time, Total Time, Servings: 15 minutes | 1 hour | 4 servings