Epic Couscous Salad Recipe

This epic couscous salad is bursting with roasted veg, herby couscous, sticky honeyed feta, and pops of pomegranate. Warm or cold, it’s filling, colourful, and perfect for big batch prep. Honestly? Tastes better the next day.

Ingredients Needed

For the Filling:

• 700g ripe mixed-colour tomatoes
• 1 clove of garlic
• 1 bunch fresh mint (30g)
• 2 tbsp red wine vinegar
• 1 tbsp water
• 1 mug couscous (300g)
• 1 aubergine
• 1 courgette
• 1 large red onion
• 2 Romano peppers
• 125g feta cheese
• 2 sprigs fresh oregano
• 2 tsp runny honey

For Assembling:

• Olive oil
• 1 bunch fresh soft herbs (parsley, mint, basil — 30g)
• ½ pomegranate
• 30g unsalted shelled pistachios
• Optional: extra virgin olive oil
• Sea salt & black pepper

How To Make Epic Couscous Salad

1. Cook the Veggies: Preheat oven to 180°C. Cut aubergine, courgette into 8 strips, onion into quarters, peppers into quarters. Toss all on a tray with olive oil, salt and pepper. Roast 30 mins — golden edges, soft inside.
2. Add the Main Ingredient: Blitz chopped tomatoes, garlic, most of the mint, vinegar, water, and salt. Sieve it into a bowl, taste and tweak. Stir in couscous, cover, refrigerate 1 hour till fluffy.
3. Assemble the Dish: Rub feta with oil, oregano leaves, drizzle honey. Roast it in the centre of the veg tray till golden and soft. Pick and chop herbs. Toss them through the couscous with the roasted veg.
4. Grill to Perfection: Not grilled, but that golden feta kinda tastes like it was. All caramelized and sticky.
5. Serve Hot: Couscous on a platter. Feta crumbled over. Bash the pomegranate over with a spoon. Sprinkle pistachios and reserved herbs. Bit of extra oil if you want. Tuck in.

Why I Love This Recipe

I made this on a Sunday to “use up veg” and ended up eating it for three days straight. The honeyed feta melts into the couscous, the roasted peppers add that sweet char, and the pistachios? They crunch in all the right places. It’s loud food — flavour-wise, not sound.

Recipe Tips

• Sieve the tomato mix or the couscous gets too wet
• Don’t skip honey on the feta — caramelizes beautifully
• Toast the pistachios for extra depth
• Couscous absorbs flavour better when chilled
• Use a big tray — veg needs space to roast not steam
• Swap pomegranate with dried cranberries if out of season
• Add chickpeas for extra protein

How To Store Epic Couscous Salad

• At Room Temperature: Leave out max 1 hour after serving.
• In the Fridge: Keeps 2–3 days in sealed container. Flavour improves.
• In the Freezer: Not ideal — the couscous and roasted veg get soggy. Avoid.
• Reheating: Eat cold or let come to room temp. Don’t microwave the feta — it’ll melt weird.

Nutrition Facts (per serving)

• Calories: ~540 kcal
• Carbs: 55g
• Protein: 15g
• Fat: 28g
• Sugar: 9g
• Fibre: 6g
• Sodium: ~480mg

Let’s Answer a Few Questions! (FAQs)

• Q: Can I make this vegan?
  A: Yep! Just skip the feta or swap it for a plant-based cheese.
• Q: Can I use pearl couscous?
  A: You can — just cook it first. Regular couscous soaks the dressing better though.
• Q: What can I use instead of pomegranate?
  A: Dried cranberries or chopped apricots work great. Still sweet and chewy.
• Q: Is this good for meal prep?
  A: Definitely. Keeps well, and you can bulk it out with lentils or grilled halloumi.