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Summer Vegetable Couscous

You’ll love this Summer Vegetable Couscous! Grilled vegetables tossed with couscous and a homemade dressing make the perfect summer side dish. This recipe is easy to follow and can be made in no time!

Fresh summer veggies taste amazing just about any way they’re prepared, especially when they’re in a dish like this summer vegetable couscous. Light, flavorful, and simple to prepare, this couscous will be a staple all summer long.

We love to get fresh vegetables into recipes anyway we can. Some of our other favorites are Roasted Potatoes and Broccoli, Cauliflower Steaks, Sauteed Broccoli with Garlic, and Honey Garlic Green Beans.

Lemon slice on top of a plate of couscous.

How To Make Summer Vegetable Couscous

  1. In a medium bowl, whisk together the olive oil, red wine vinegar, the juice from ½ of the lemon, sugar, salt, garlic powder, Italian seasoning, black pepper, and red pepper flakes until fully combined.
  2. Slice the vegetables and add them to a large bowl. Pour approximately ¼ cup of the dressing with the sliced vegetables. Toss to coat. Then, store in the fridge for 30 minutes to marinate.
  3. Preheat the grill over medium-high heat, and grill the vegetables for a few minutes on each side until soft and tender. Remove the veggies from the grill and let them cool until they are easy to handle.
  4. Chop the zucchini and red pepper into pieces no larger than a pea, and mince the onion as finely as possible.
  5. In a large bowl, combine the chopped vegetables with the cooked couscous. Whisk the dressing again, and pour about ½ of what is left with the couscous. Toss everything together and give it a taste. Add additional dressing and salt as needed to your tastes.
  6. Sprinkle on the fresh chopped parsley, and give the couscous one last stir. Fluff the couscous with a fork, and serve chilled or at room temperature. Enjoy!
Collage showing how to make summer vegetable couscous.

Summer Vegetable Couscous Tips

  1. If you don’t have access to a grill you can absolutely cook the vegetables on a stove top griddle pan.
  2. If you are grilling the vegetables, it may be helpful to use a grill mat or grill basket. These are good tools to help prevent the vegetables from falling through the grates.
  3. Make sure the vegetables are cool enough to touch before chopping.

Variations

  • Grill a jalapeño for some added heat.
  • Use any combination of summer vegetables that you like. Try adding corn, diced tomatoes, green beans, or eggplant.
  • The dressing in this recipe is very versatile. Try using white wine vinegar or apple cider vinegar in place of the red wine vinegar. You could also use lime juice instead of lemon juice.
  • If you don’t have Italian seasoning, use a combination of dried basil, thyme, and oregano.
Side view of couscous on a plate.

Storage and Freezing

Storing: Store vegetable couscous in an airtight container in the refrigerator for up to 4 days.

Freezing: We don’t recommend freezing this salad as the vegetables will have an unappealing texture.

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Top down view of summer vegetable couscous in a bowl.

Summer Vegetable Couscous

5 from 1 vote
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Prep Time: 15 minutes
Cook Time: 15 minutes
Rest Time: 30 minutes
Total Time: 1 hour
Servings: 6 Servings

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Ingredients

  • ½ cup olive oil
  • 3 tablespoons red wine vinegar
  • ½ lemon juiced
  • 1 tablespoon sugar
  • 2 teaspoons kosher salt
  • 2 teaspoons garlic powder
  • 1 ½ tablespoons Italian seasoning
  • ½ teaspoon ground black pepper
  • ¼ teaspoon red pepper flakes
  • 1 red bell pepper large in size, cut into large pieces
  • 1 red onion large in size, cut into ½-inch medallions
  • 1 zucchini large in size, cut into ¼- inch slices
  • 4 cups couscous plain, cooked
  • kosher salt to taste
  • 1 tablespoon parsley freshly chopped

Instructions 

  • In a medium bowl, whisk together the olive oil, red wine vinegar, the juice from ½ of a lemon, sugar, salt, garlic powder, Italian seasoning, black pepper, and red pepper flakes. This will be your dressing for the couscous, as well as the marinade for the vegetables.
    ½ cup olive oil
    3 tablespoons red wine vinegar
    ½ lemon
    1 tablespoon sugar
    2 teaspoons kosher salt
    2 teaspoons garlic powder
    1 ½ tablespoons Italian seasoning
    ½ teaspoon ground black pepper
    ¼ teaspoon red pepper flakes
  • Place all of the sliced vegetables into a large bowl, and add ¼ cup of the dressing. Toss to coat, cover, and allow the vegetables to marinate for at least 30 minutes.
    1 red bell pepper
    1 red onion
    1 zucchini
  • When you’re ready to cook the vegetables, preheat the grill to medium-high heat. Grill the vegetables until they are soft and have nice grill marks.
  • Remove the vegetables from the grill and allow them to cool until they are easy to handle. Chop the zucchini and red pepper into pieces no larger than a pea. Mince the onion as finely as possible.
  • In a large bowl, mix the chopped vegetables with the cooked couscous. Pour about half of what is left of the dressing into the bowl. Toss everything together and give it a taste. Add additional dressing and season with salt.
    4 cups couscous
    kosher salt
  • Add the fresh chopped parsley and give the couscous one last stir. Serve warm, cold, or at room temperature. Enjoy!
    1 tablespoon parsley
  • See post for storage options.

Notes

*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 cup of couscous. Actual calories will vary.
 
*For more information, tips, and answers to frequently asked questions, please refer to the post.
 
*Photos courtesy of Kindred Whisk Photography.

Nutrition

Serving: 1cup | Calories: 453kcal | Carbohydrates: 61g | Protein: 10g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 15g | Sodium: 721mg | Fiber: 5g | Sugar: 5g
Recipe Rating