4.8 Trusted Shops 22.167 reviews

NOW 20% OFF ALL TABLEWARE & GLASSWARE: CODE 20OFF | ...

Free Shipping from 99,-

1,000,000+ satisfied customers preceded you

Celebrating our 10th anniversary this year

Free Shipping from 99,-

4.8 Trusted Shops 22.167 reviews

Customer service

Free Shipping from 99,-

Home Geroosterde groenten couscous salade met granaatappel en feta

Vegetarian Mediterranean Salad Summer Easy Meal prep

This salad is proof that oven-roasted vegetables become their best selves. Sweet, lightly smoky, and full of flavor. Combine that with airy couscous, salty feta and the fresh pop of pomegranate and you have a dish that makes everyone at the table happy. Serve it in a generous salad bowl so you can toss everything neatly and bring it straight to the table. Perfect for a weeknight, but just as good when you have guests over.

x_ckl_recipe_markerRoasted vegetable couscous salad with pomegranate and feta Roasted bell pepper, zucchini and red onion with fluffy couscous, tangy feta and crunchy pomegranate seeds. This is the salad everyone will want to recreate. How to make a roasted vegetable couscous salad with pomegranate and feta? Side dish Mediterranean 4 servings 15 min 30 min 45 min

Preheat the oven to 200°C (180°C fan).
Cut the bell peppers, zucchini and red onions into large pieces. Spread them out on a baking sheet, drizzle generously with olive oil and season with salt, pepper and one teaspoon smoked paprika.
Roast the vegetables for 25 to 30 minutes until tender and slightly browned at the edges. Give them a shake halfway through.
Put the couscous in a large bowl, add 300 ml boiling vegetable stock, cover with a plate and let sit for 5 minutes. Fluff with a fork and stir in one tablespoon of olive oil.
Make the dressing: mix the lemon juice, honey, mustard, garlic and 3 tablespoons olive oil into a smooth vinaigrette. Season with salt and pepper.
Spoon the roasted vegetables over the couscous in the salad bowl. Pour the dressing over and gently toss everything together.
Scatter the crumbled feta and pomegranate seeds over the salad. Finish with the fresh mint and parsley.
Serve immediately or let cool and bring to room temperature before serving. Either works well.

Vegetarian Mediterranean Salad Summer Easy Meal prep 2 red bell peppers 1 large zucchini 2 red onions 4 tbsp olive oil (plus extra for the vegetables) 1 tsp smoked paprika Salt and pepper to taste 250 g couscous 300 ml boiling vegetable stock 150 g feta, crumbled Seeds from 1 pomegranate Handful of fresh mint Handful of fresh parsley Juice of 1 lemon 1 tsp liquid honey 1 tsp Dijon mustard 1 garlic clove, finely grated Baking sheet Large salad bowl Mixing bowl Fork Cutting board Sharp knife Small bowl (for dressing) Salad bowls salad-bowl Mixing Bowl mixing-bowl Chopping Board chopping-board Small Bowls small-bowls ASA Selection Salad bowl Saisons Denim Blue ø 30 cm Asa Selection ["Saladeschaal"] ASA Selection Salad bowl Saisons Eucalyptus ø 29 cm Asa Selection ["Saladeschaal"] Cookinglife Salad Bowl - Bamboo - ø 28 cm Cookinglife Saladeschaal Cosy & Trendy Salad bowl Listra ø 24 cm Cosy & Trendy Saladeschaal Gluten-free quinoa tabbouleh with pomegranate and mint foodies-glutenvrije-quinoa-tabbouleh-met-granaatappel-en-munt Poke bowl with crispy falafel foodies-poke-bowl-met-krokante-falafel Tropical Hugo Spritz with passion fruit and mint foodies-tropische-hugo-spritz-met-passievrucht-en-munt Pasta al Limone with Ricotta and Basil foodies-pasta-al-limone-met-ricotta-en-basilicum-2

Recipe

Roasted vegetable couscous salad with pomegranate and feta

Roasted bell pepper, zucchini and red onion with fluffy couscous, tangy feta and crunchy pomegranate seeds. This is the salad everyone will want to recreate.

Course	Side dish
Kitchen	Mediterranean
Servings	4 servings

Preparation time

Preparation time	15 min
Time in oven	30 min
Total	45 min

Equipment

Baking sheet
Large salad bowl
Mixing bowl
Fork
Cutting board
Sharp knife
Small bowl (for dressing)

Ingredients

2 red bell peppers
1 large zucchini
2 red onions
4 tbsp olive oil (plus extra for the vegetables)
1 tsp smoked paprika
Salt and pepper to taste
250 g couscous
300 ml boiling vegetable stock
150 g feta, crumbled
Seeds from 1 pomegranate
Handful of fresh mint
Handful of fresh parsley
Juice of 1 lemon
1 tsp liquid honey
1 tsp Dijon mustard
1 garlic clove, finely grated

How to make a roasted vegetable couscous salad with pomegranate and feta?

Preheat the oven to 200°C (180°C fan).
Cut the bell peppers, zucchini and red onions into large pieces. Spread them out on a baking sheet, drizzle generously with olive oil and season with salt, pepper and one teaspoon smoked paprika.
Roast the vegetables for 25 to 30 minutes until tender and slightly browned at the edges. Give them a shake halfway through.
Put the couscous in a large bowl, add 300 ml boiling vegetable stock, cover with a plate and let sit for 5 minutes. Fluff with a fork and stir in one tablespoon of olive oil.
Make the dressing: mix the lemon juice, honey, mustard, garlic and 3 tablespoons olive oil into a smooth vinaigrette. Season with salt and pepper.
Spoon the roasted vegetables over the couscous in the salad bowl. Pour the dressing over and gently toss everything together.
Scatter the crumbled feta and pomegranate seeds over the salad. Finish with the fresh mint and parsley.
Serve immediately or let cool and bring to room temperature before serving. Either works well.

Cooking mode Prevents your screen from going to sleep

A large, wide bowl is really the key here. You need the space to toss everything without half of it spilling over the edge. Choose a bowl with enough depth so you can mix easily. That way you also present the dish well on the table, because the joy of eating starts with presentation.

This salad tastes at least as good the next day, so feel free to make a large portion. Store it covered in the fridge and let it come to room temperature before serving. Add the pomegranate seeds and fresh herbs just before serving so they stay crisp and fresh.

Related recipes

Gluten-free quinoa tabbouleh with pomegranate and mint

A gluten-free twist on the classic tabbouleh with quinoa as the base, full of fresh herbs, crunchy vegetables and sweet pomegranate seeds. Quick to make and perfect for sharing.

View post

Poke bowl with crispy falafel

Colourful poke bowl with homemade crispy falafel, fresh vegetables and a creamy tahini dressing. Vegetarian enjoyment at its best.

View post

Tropical Hugo Spritz with passion fruit and mint

A fresh and tropical Hugo Spritz with passion fruit, elderflower and mint. Perfect for a sunny afternoon in the garden.

View post

Pasta al Limone with Ricotta and Basil

This pasta al limone with ricotta and fresh basil is exactly the dish you want to make when you want something special on the table without spending hours in the kitchen. Bright from the lemon, soft from the ricotta and flavorful to the last bite.

View post