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Walnut Spinach Feta Orzo Pasta Salad brings together warm, tender orzo tossed in a bright honey-Dijon rice vinegar dressing with crunchy toasted walnuts, crumbly feta crumbles, and fresh spinach

Roasted Broccoli, Asparagus & Zucchini Couscous Salad

Combines light, fluffy couscous, roasted broccoli, asparagus, and zucchini, and tossed in light lemon-Dijon vinaigrette.
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Prep Time 30 minutes
Course dinner, lunch, Salad, Side Dish
Servings 6

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
  • I medium bunch of asparagus with the ends trimmed
  • 1 medium zucchini sliced thinly
  • 1 cup chopped spinach
  • 1 tbsp olive oil
  • Salt
  • 1 cup water
  • 1 cup couscous

Instructions
 

  • 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 to a boil, then stir in one cup of dry uncooked couscous, cover and remove from heat from 5 minutes.
  • 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 stir 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.
Keyword roasted veg couscous, vegan couscous salad, vegetable couscous salad, zucchini couscous
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