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This Israeli Couscous Salad with Roasted Vegetables is fresh, colorful, and bursting with flavor: roasted or grilled zucchini, asparagus, red onion, and bell pepper tossed with pearl couscous, a bold red wine vinaigrette, fresh parmesan, and basil. The ultimate side dish! Whether you fire up the outdoor grill or roast everything in the oven, this salad delivers incredible flavor either way.
This is one of those recipes that has been living in my personal rotation for years… I make it constantly, everyone always asks for the recipe, and somehow it never made it onto the blog until now. That changes today!
Tender pearl couscous tossed with caramelized zucchini, asparagus, roasted red onion, and colorful bell pepper, all brought together with a bold, tangy red wine vinaigrette and finished with freshly grated parmesan and torn basil. It is fresh, vibrant, absolutely stunning on a platter, and feeds a crowd with ease. As a nutritionist who loves developing crowd-friendly meals, I can say this one checks the boxes for flavor and nutrient profile.
Why You’ll Love This Recipe
- Grill it or roast it. Fire up the grill for that smoky summer flavor, or roast everything in the oven for perfectly caramelized veggies year-round. This recipe works beautifully either way.
- Perfect for a crowd. This recipe serves 6 to 8 and is ideal for holiday cookouts, summer gatherings, potlucks, and backyard entertaining. It scales up beautifully too!
- Completely make-ahead friendly. Cook the couscous and roast the veggies the night before, then toss everything together a couple of hours before serving. The flavors only get better as it sits.
- Stunning presentation. The color combination of golden couscous, charred green zucchini, red and yellow peppers, purple onion, and asparagus or bright yellow corn is absolutely show-stopping on a platter. This one gets compliments before anyone even takes a bite.
- Naturally vegetarian. A satisfying, flavor-packed side that works for every guest at the table. Add grilled chicken, shrimp, or steak on the side to make it a complete meal.
- That red wine vinaigrette. Bold, tangy, and slightly sweet — this dressing ties every element of the salad together perfectly and comes together in under 60 seconds. You will want to put it on everything.
How to Make This Israeli Couscous Salad
Once you have decided on your cooking method (see options in next section), the rest comes together quickly.
- Toast and cook the couscous. Heat a drizzle of olive oil in a saucepan over medium heat. Add the dry Israeli couscous and toast for 2 minutes, stirring frequently, until lightly golden and nutty smelling. Add vegetable or chicken broth, bring to a boil, then reduce to low and simmer covered for 10 to 12 minutes until tender and the liquid is absorbed.
- Make the red wine vinaigrette. Whisk together red wine vinegar, extra virgin olive oil, Dijon mustard, honey, minced garlic, salt, and pepper in a small jar until emulsified. It should be bold, tangy, and slightly sweet. Set aside.
- Roast or grill the vegetables. Follow your preferred method looking below. While the vegetables cook, let the couscous cool completely.
- Toss everything together. In a large bowl, combine the cooled couscous and all the roasted or grilled vegetables. Pour about two-thirds of the vinaigrette over the top and toss well to coat. Taste and add more dressing as desired.
- Finish and serve. Transfer to a large serving bowl or platter and scatter freshly grated parmesan and torn basil
Oven Roasted or Grilled: Which One?
The great news is that both methods produce absolutely delicious results; it really comes down to the season, the weather, and what you have available. For the oven roasting method, chop your veggies into small bite sized pieces, drizzle with olive oil, and roast in the oven for 20 – 25 minutes. For the grill, keep your veggies in larger pieces, and grill over medium high heat in batches. The grill method adds a smoky depth that feels extra summery, but the oven is great if you don’t feel like babysitting the grill.
Make Ahead and Storage Tips
- Make it the night before. This salad is genuinely better the next day — the couscous absorbs the vinaigrette and the flavors meld together beautifully overnight. Cook the couscous and roast or grill the vegetables the day before, store separately in the fridge, then toss together with the dressing a couple of hours before serving.
- Add the herbs and parmesan last. Hold off on the fresh basil, parsley, and parmesan until right before serving for the freshest presentation and best flavor.
- Serve at room temperature. This salad is at its absolute best served at room temperature, not cold straight from the fridge. Pull it out 20 to 30 minutes before serving if made ahead.
- Leftovers. Store in an airtight container in the refrigerator for up to 3 days. The couscous will continue to absorb the dressing as it sits, drizzle with a little extra olive oil and a splash of red wine vinegar before serving leftovers to freshen it back up.
Israeli Couscous Salad with Roasted Vegetables and Red Wine Vinaigrette
Ingredients
For the Couscous and Veggies
- 3 cups Israeli (pearl) couscous
- 3.5 cups chicken or vegetable broth
- 3 tbsp olive oil or avocado oil, (divided)
- 2 medium zucchini
- 1 large red onion
- 1 bell pepper , (red or yellow)
- 8 oz asparagus spears
For the dressing:
- 1/2 cup olive oil or avocado oil
- 1/3 cup red wine vinegar
- 3 tsp dijon mustard
- 2 cloves garlic, (minced)
- 2 tsp Italian seasoning
- pinch of sea salt and pepper
For garnish:
- 2/3 cup freshly grated parmesan cheese
- 1/3 cup fresh basil leaves
- salt and pepper to taste
Instructions
- Toast & cook the couscous: Heat a large saucepan over medium heat. Add a drizzle of olive oil and Israeli (pearl) couscous for 8-10 minutes until lightly golden. Add the broth and bring to a boil. Reduce heat to low, cover, and simmer for 10 – 12 minutes until the couscous is tender and liquid is absorbed. Drizzle with a little oil to prevent clumping. Set aside to cool.
- Prep the veggies: if using the oven method, chop veggies into bite sized pieces. If grilling, cut the bell pepper and onion in quarters, and zucchini in planks (keep asparagus whole). Preheat the oven to 400 F if roasting, or heat the grill to medium high heat. For the oven, drizzle the veggies with 1 tbsp of oil and place on a baking sheet covered in parchment paper. Roast for 20 – 25 minutes. For the grill, grill the veggies for 4 – 5 minutes per side before removing.
- Make the vinaigrette: combine the oil, red wine vinegar, mustard, garlic, Italian seasoning , and salt and pepper in a jar or tupperware with a lid. Shake until smooth and combined.
- In a large bowl, toss the couscous with veggies and dressing. Top with parmesan cheese and basil to serve. Sprinkle with a bit of salt and pepper to taste.
