Roasted Broccoli, Asparagus & Zucchini Couscous Salad

Roasted Broccoli, Asparagus & Zucchini Couscous Salad combines light, fluffy couscous, roasted broccoli, asparagus, zucchini, and fresh spinach tossed in light lemon-Dijon vinaigrette. Add a protein like chicken, and make it a meal!

A Fresh Couscous Salad You’ll Want on Repeat All Summer

The veggies get sweet and slightly crisp in the oven, the couscous stays light and fluffy, and everything gets tossed in a bright lemon-Dijon vinaigrette that ties it all together. It’s the kind of fresh, vibrant dish that’s just as good for an easy lunch as it is alongside grilled chicken or fish for dinner. And the best part? It tastes even better the next day, making it perfect for meal prep or summer gatherings.

Ingredients

Vinaigrette

• 3–4 tbsp olive oil
  
• 2 tbsp fresh lemon juice
  
• 1 tsp Dijon mustard
  
• 1 tsp honey or maple syrup
  
• Salt & pepper

1 cup chopped broccoli florets

I medium bunch of asparagus with the ends trimmed

1 medium zucchini sliced thinly

1 cup chopped spinach

1 tbsp olive oil

Salt and black pepper

1 cup water or vegetable broth

1 cup couscous (don’t use pearl couscous)

Lemon zest

Optional: fresh herbs like basil or crumbled cheese like feta cheese, cherry tomatoes

Ingredients in Roasted Broccoli, Asparagus & Zucchini Couscous Salad

Add olive oil, lemon juice, mustard, maple syrup and salt and pepper to a medium bowl and whisk until fully combined.

Spread the veggies out onto on a baking sheet, and drizzle evenly with the olive oil and sprinkle with salt.

Roast in the oven at 425 for 15 minutes

Remove from the oven and set aside

Bring 1 cup of water or vegetable broth to a boil, then stir in one cup of dry uncooked couscous, cover for 5 minutes and remove from heat when it’s just tender. It should still feel firm and not have a mushy texture.

Using a fork, gently stir the couscous until it get’s light and fluffy, you don’t want any clusters stuck together

Place the couscous, asparagus, zucchini and broccoli in large bowl, then add the vinegrette and toss until it’s all combined.

Chill in the refrigerator for 30 minutes to an hour. The longer it sits, the more the flavors of the dressing soak up into the salad.

When ready to serve add the chopped spinach.