For years, I struggled to pack flavour into any of my couscous dishes. However, all this changed when I finally perfected this roasted vegetable couscous dish.

I had spent so long comparing my bland offerings to the tubs you get from the supermarket salad aisle, and I was always bitterly disappointed. However, this (eventually) beautifully balanced dish was worth the wait.

Just Average Jen is an independent blog. It is not connected with any weight loss plan. None of the contributors have received training from them or worked for them.

It is the reader’s responsibility to check nutritional values, such as Slimming World syn values and WW points. Additionally, they must check any other allowances, as any given are approximate.

Is this feta couscous good for weight loss?

If you follow Slimming World, Weight Watchers (WW), Noom or any other weight loss plan you can usually count the ingredients within this recipe in your allowances. It is of course important to check yourself any plan you follow and remember all nutritional information and ingredients are found in the recipe card below.

Why these ingredients are perfect

The saltiness from the feta cheese combined with the almost caramelised red onion, courgette, aubergine and pepper (I like to leave them a little longer than I feel comfortable doing so for) and the blend of herbs along with lemon juice mean I just keep on returning to this dish almost week after week.

This roasted vegetable couscous dish is so easy to prepare and cook. I tend to cook several portions at once to allow me something to grab for a quick easy lunch when I have a busy workday ahead!

My family often enjoy this as a side dish, too. It pairs nicely with chicken, beef or pork kebabs or, if you’re veggie like me, a butternut squash and sweet potato veggie burger. Of course, I usually pile up a green salad on the side of this as well for a more substantial evening meal.

Adaptions to the roasted vegetable couscous salad

It is really easy to adapt this recipe to include slightly different vegetables if you have some to use up or don’t want to spend much.

If you are not keen on any ingredients, particularly pomegranate seeds, they can easily be missed out. I absolutely love them but I know Stuart isn’t keen and they are a bit like marmite, you love or hate them!

For an alternative to feta cheese you could try another crumbly cheese, goats cheese works well, or perhaps some halved almonds?

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Feta couscous salad

Roasted vegetable couscous salad

  • Author: Jen Mellor
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 4 Portions 1x
  • Category: Main meal
  • Method: Easy
  • Cuisine: Italian
  • Diet: Low Calorie


Roasted vegetable couscous salad is an easy adaptable meal to add whatever you have in and need to use up if you are short on ingredients. A family favourite it is easy to make and full of flavour.



150g Feta cheese

100g Pomegranate seeds

1 red pepper, deseeded and cut into bite size pieces

1 yellow pepper, deseeded and cut into bite size pieces

1 medium aubergine, cubed

1 courgette, cubed

2 small red onions

200g Couscous

1 Lemon, juice of

Large handful of coriander leaves

Large handful of mint leaves


Place all the vegetables on a large non-stick baking tray in a single layer and roast in a preheated oven 200°c, 400°f Gas 6, for 15-20 minutes.

Put the dried couscous in a large bowl and pour enough boiling water over to just cover the grains and the freshly squeezed juice of one lemon. Set aside for 10 minutes without stirring.

When the vegetables are cooked and the couscous has absorbed all the water mix both together and add pomegranate seeds, feta cheese and the fresh mint and coriander and stir to combine.

Keywords: feta salad. couscous salad

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