This couscous salad recipe is great served hot or cold. A great vegetarian main dish with roasted squash and topped with a block of baked feta.
I love to make a salad hearty enough to make it worthy of a winter dinner. I'm one of those annoying permanently cold people so the thought of eating something cold and crunchy in the winter is very unappealing to me.
Instead I like to make salads like this one which are packed with filling grains, roasted vegetables and a healthy dose of cheese.
This recipe is made with couscous soaked in pureed tomatoes with a touch of chilli, sweet roasted squash and a whole baked feta on top for a final touch of deliciousness.
Why we love this couscous salad...
It's so easy to make with very little hands on time. Although the couscous needs to sit for an hour you can go off and do something else and come back to it later on.
You can even meal prep this recipe and serve it for dinner or lunches throughout the week.
If you wanted to you could easily make this vegetarian recipe vegan by leaving out the feta.
You can make this recipe your own by adding in your favourite vegetables, switching out the grain or adding your choice of protein.
This section is here to provide further tips and ideas for alternative ingredients. The full recipe and instructions are included in the recipe card at the bottom of the post!
Winter Squash: You can use whatever you want here, butternut would work. We went for a smaller squash which didn't need peeling before roasting which saved on prep time.
Seasonings: I kept it pretty simple here with salt, pepper, smoked paprika, chilli, garlic and fresh oregano but you can try it with different things depending on your preferences.
Red Wine Vinegar
Olives: I used green but black olives would work too.
Feta: Roasted until browned on the edges but still soft in the middle.
How to make it
Make the couscous: Put the tomatoes, chilli and oregano in a blender, blend until smooth then stir through the couscous with the vinegar and leave for an hour.
Roast the squash: Put the squash in a baking tray with the olive oil, paprika, garlic and salt and pepper. Toss together then nestle the feta in the middle of the tray. Roast for 45 minutes.
Assemble the salad: Fluff the couscous then toss in the olives, squash and sliced chilli. Serve topped with the baked feta.
Want more? Try these other salad recipes!
- Pearl Barley & Roast Tomato Salad with Feta
- Smoked Mackerel Salad with Quinoa
- Winter Salad with Spicy Butternut Squash
- Tuna Salad with Garlic Toasts
- Roast Vegetable Salad with Halloumi
- Cobb Salad with Pasta & Roasted Chickpeas
- Vegan Fig & Pomegranate Salad
Couscous Salad with Roasted Squash & Feta
- 1 small Winter Squash peeled if needed and cut into wedges
- Olive Oil
- Salt and Pepper
- 2 teaspoon Smoked Paprika
- 4 cloves Garlic
- 650 g Cherry Tomatoes
- 2 Chillies
- 30 g Fresh Oregano leaves picked
- 4 tablespoon Red Wine Vinegar
- 300 g Couscous
- Handful Olives
- 200 g Feta
- Heat the oven to 200°C/400°F. Put the tomatoes and half a chilli in a blender with most of the oregano (reserve a few leaves for serving), the red wine vinegar, a splash of water and a pinch of salt. Blend until smooth then add to the couscous in a large bowl, stir though and set aside for 1 hour to rehydrate.
- Put the squash wedges in a roasting tray with plenty of olive oil, salt and pepper, crushed garlic and the smoked paprika. Toss everything together then place the feta in the centre of the tray and put in the oven, roast for 40-45 minutes until soft.
- Fluff the couscous with a fork then add the squash and olives. Slice the remaining chillies and put in with the couscous. Toss everything together. Either crumble the feta and add to the bowl or serve in a block on top of the finished salad.
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