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Vegetable Couscous Salad

Total Time

Prep: 35 min. Grill: 10 min.


10 servings

This salad is great as a side with any kind of grilled meat or fish. If you want to serve it as a vegetarian main, add some crumbled goat cheese or tangy feta cheese. —Patricia Levenson, SANTA ANA, California
Vegetable Couscous Salad Recipe photo by Taste of Home


  • 1/2 cup olive oil
  • 1/3 cup balsamic vinegar
  • 4 teaspoons capers, drained
  • 4 teaspoons lemon juice
  • 2 garlic cloves, minced
  • 3/4 teaspoon Dijon mustard
  • 1-1/4 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
  • 1-1/4 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • SALAD:
  • 1 package (10 ounces) uncooked couscous
  • 2 medium zucchini or yellow summer squash, halved lengthwise
  • 2 medium sweet yellow or red peppers, quartered
  • 1 Japanese eggplant, halved lengthwise
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup grape tomatoes, halved
  • 1/2 cup Greek olives, pitted and sliced
  • 1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
  • 1 tablespoon minced fresh basil or 1 teaspoon dried basil


  1. In a small bowl, whisk the first 10 ingredients. Refrigerate until serving.
  2. Cook couscous according to package directions. Meanwhile, brush the zucchini, yellow peppers and eggplant with oil; sprinkle with salt and pepper. Grill, covered, over medium heat until crisp-tender, 10-12 minutes, turning once.
  3. Chop grilled vegetables; place in a large bowl. Add the tomatoes, olives, parsley, basil and couscous. Pour dressing over salad and toss to coat. Serve warm or chilled.

Test Kitchen tips
  • This uses a flavorful and versatile balsamic vinaigrette. Try it on lettuce salads, too.
  • Since this can be served warm or chilled, it's a smart make-and-take for potlucks and picnics.
  • Nutrition Facts

    3/4 cup: 272 calories, 16g fat (2g saturated fat), 0 cholesterol, 244mg sodium, 29g carbohydrate (5g sugars, 3g fiber), 5g protein. Diabetic Exchanges: 2 fat, 1-1/2 starch, 1 vegetable.

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