Roast Vegetable Couscous Salad

This roast vegetable couscous salad is packed with pumpkin, capsicum, avo, and toasted pine nuts. A healthy, vibrant dish perfect for BBQs, lunches or meal prep.

This colourful couscous salad is one of those recipes that looks fancy, and feels fresh. Packed with roasted pumpkin and capsicum, fluffy couscous, creamy avocado, and crunchy pine nuts, it’s the kind of salad that actually feels like a meal — satisfying and full of flavour.

It’s perfect for summer BBQs, meal prep lunches, or sharing at gatherings. And the best part? It’s super flexible. Swap in different veggies or herbs depending on what’s in season or in your fridge. You really can’t go wrong.

Why you’ll love this salad

Customisable – make it vegan, add feta, or change up the herbs

Full of flavour and texture – sweet roast veggies, crunchy nuts, creamy avo

Easy to prepare ahead – perfect for entertaining or meal prep

Vibrant and colourful – looks great on a platter

Healthy and satisfying – wholesome ingredients that fill you up

How to make roast vegetable couscous salad

1. Roast the veggies

Preheat oven to 200ºC (fan-forced).
Line a large baking tray with baking paper.

Add to the tray:

• 1kg pumpkin, sliced into 1cm thick wedges
• 1 red capsicum, sliced
• 1 yellow capsicum, sliced
• 1 red onion, cut into wedges

Drizzle with 2 tbsp olive oil, season with salt and pepper, and toss to coat.
Roast for 30–40 minutes, or until tender and golden around the edges.

2. Make the couscous

Place 1 cup instant couscous into a heatproof bowl.
Pour over 1 cup boiling water, cover, and let sit for 5 minutes.
Fluff with a fork once absorbed.

3. Combine the base

In a large mixing bowl, add:

• The roasted vegetables
• The cooked couscous
• 100g English spinach
• 2 tbsp lemon juice
• 1 tbsp olive oil

Toss gently to combine everything.

4. Finish with toppings

Transfer to a large platter or salad bowl.
Top with:

• 1 sliced avocado
• 1 cup toasted pine nuts
• A handful of chopped coriander

Serve warm, at room temperature, or cold straight from the fridge. Delicious every way!

Roast Vegetable Couscous Salad

• Author: Chantelle Ellem

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Description

This roast vegetable couscous salad is packed with pumpkin, capsicum, avo, and toasted pine nuts. A healthy, vibrant dish perfect for BBQs, lunches or meal prep.

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Ingredients

Scale 1x2x3x

1kg pumpkin, sliced into 1cm thick sliced {butternut works well}
1 red capsicum, seeded, and sliced
1 yellow capsicum, seeded, and sliced
1 red onion, cut into wedges
2 tablespoons olive {plus another tablespoon for the dressing}
1 cup instant couscous
1 cup boiled water
100g English spinach
2 tablespoons of lemon juice
1 avocado, sliced
1 cup pine nuts, toasted
A handful of coriander, chopped

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Instructions

1. Preheat oven to 200ºC, and line a tray with baking paper.Place the vegetables {except the avocado} onto the tray and drizzle with olive oil. Season with salt and pepper. Bake for 30-40 minutes, until the vegetables are tender.
2. Place the vegetables {except the avocado} onto the tray and drizzle with olive oil. Season with salt and pepper. Bake for 30-40 minutes, until the vegetables are tender.Place the couscous into a heatproof bowl, and pour boiling water over the top. Cover and leave for 5 minutes. Fluff with a fork.
3. Place the couscous into a heatproof bowl, and pour boiling water over the top. Cover and leave for 5 minutes. Fluff with a fork.In a big bowl, place the vegetables, couscous, spinach, lemon juice and olive oil. Toss to combine.
4. In a big bowl, place the vegetables, couscous, spinach, lemon juice and olive oil. Toss to combine.Serve on a big platter, or in a big salad bowl. Top with avocado, pinenuts and coriander.
5. Serve on a big platter, or in a big salad bowl. Top with avocado, pinenuts and coriander.

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Notes

Add a little feta or haloumi to mix it up a little!

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