Whether I’m using it in salads or other dishes – couscous is one of those versatile ingredients I love to cook with. Plus, it’s healthy for you and packed with fiber so you don’t have to feel guilty when you eat way too much of it which you will want to go back to for seconds with this warm couscous salad.
Why You Will Love This Warm Couscous Salad
Yummy – It is so easy to add your own flavor to this salad. Roast vegetables like roasted peppers, cauliflower, eggplant, and extra zucchini, separately and add to your couscous afterward. Easy – Is there anything easier than making a dish in one pot? Leftovers – This warm couscous salad is also delicious to meal prep as it keeps in the fridge for three-four days. Just reheat to serve, or enjoy cold!
Ingredient Notes
Zucchini: Raw, baked, or grilled, zucchini is so one of the most versatile vegetables What makes zucchini so good for you is that it’s high in fiber, packed with important vitamins, minerals, and antioxidants, and as a bonus – it also tastes great. Pumpkin Seeds: Pumpkin seeds are the perfect addition to salads – especially this warm couscous salad. They are small, but they’re packed full of nutrients. And eating only a small amount of them can provide you with a substantial quantity of healthy fats, protein, and fibre.
How to Make My Warm Couscous Salad
Use quinoa or short-grain rice to make this gluten-free! Roast some vegetables separately and add to your couscous afterward like; roasted peppers, cauliflower, eggplant, extra zucchini, etc. Allow this dish to cool completely in the fridge and enjoy it as a cold salad- you could also add feta cheese, diced tomatoes, and spinach. Swap OR omit any ingredients you wish! Make it your own! ☺ Store the couscous in the fridge for 3 – 4 days, reheat to serve, or enjoy cold!
Other Recipes You’ll Love
Pearl Couscous Greek Salad with Tofu Feta and a Creamy Dill Dressing Six Ingredient Couscous Salad Simple Tomato + Herb, Israeli Couscous Salad (20 minutes)
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