Couscous Salad with Roasted Veggies, Arugula, and Feta

When I recently served a Mediterranean take on tacos, I wanted to serve some couscous on the side because the two just seemed to go hand in hand and I wanted something to replace the rice that’s traditionally found aside tacos.

I started by cooking up whole wheat couscous. While it was cooking, I roasted some grape tomatoes and chopped zucchini in the oven with oil and salt, which took about 25+ minutes. Once both of those items were done, I let them chill on the counter while I prepped the other ingredients. If the couscous and tomatoes were piping hot, they could mess with the texture of those other ingredients so you want it to be just warm. Those other ingredients are scallions, arugula, and feta. Parsley would be perfect here, but the store was out when I went shopping so I tossed in some dill and was very happy with the overall flavor. A twirl or two of the pepper grinder finishes it all off.

This is actually great at room temp so feel free to make it a bit in advance or stick the leftovers in the fridge because it will go great as your lunch the next day, topped with some grilled chicken. The tomatoes will have been roasted with some oil so that’s all the dressing you need.