Delia Smith Couscous Salad Recipe

This Delia Smith inspired couscous salad is light, fluffy, and full of bright Mediterranean flavour, with tender roasted vegetables, lemony dressing, and a generous finish of herbs and feta. You get a lovely mix of textures: warm, toasty veg, fluffy couscous, creamy cheese, and a little crunch from pine nuts. It is an easy, beginner-friendly recipe that feels special enough for guests but simple enough for weekday lunches. Total time is about 50 minutes, most of it hands-off while the vegetables roast.

Ingredients

For the roasted vegetables

• 1 large red pepper, deseeded and cut into 2cm pieces
• 1 medium courgette, sliced into half-moons (about 200g)
• 1 medium red onion, cut into wedges
• 200g cherry tomatoes
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 3/4 tsp fine sea salt
• Black pepper, to taste

For the couscous

• 250g couscous
• 300ml hot vegetable stock
• 1 tbsp olive oil
• Finely grated zest of 1 lemon

For the dressing

• 3 tbsp extra virgin olive oil
• 2 tbsp lemon juice
• 1 tbsp red wine vinegar
• 1 tsp honey (or maple syrup)
• 1 small garlic clove, finely grated
• Salt and black pepper, to taste

To finish

• 150g feta, crumbled
• 30g pine nuts, toasted
• Small handful flat-leaf parsley, finely chopped
• Small handful mint, finely chopped

How to Make Couscous Salad

Prepare the oven

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Line a large baking tray with baking parchment so the vegetables roast rather than stick.
• Get the veg ready: Chop the pepper, courgette, and red onion into similar-sized pieces so everything finishes roasting at the same time.

Mix (season) the vegetables and the couscous base

• Season the vegetables: Add the pepper, courgette, onion, and cherry tomatoes to the tray. Drizzle over 2 tablespoons olive oil, then sprinkle on smoked paprika, cumin, salt, and pepper. Toss well and spread into a single layer.
• Start the couscous: Tip the couscous into a large heatproof bowl. Stir through 1 tablespoon olive oil and the lemon zest, which helps keep the grains separate and fragrant.

Bake (roast) the vegetables

• Roast: Roast for 20 to 25 minutes, turning once halfway through, until the vegetables are tender with caramelised edges.
• Toast the pine nuts (optional but worth it): If you like, toast the pine nuts in a dry frying pan over medium heat for 2 to 3 minutes, stirring often, until pale golden. Tip straight onto a plate so they do not overcook.

Cool (and hydrate the couscous)

• Hydrate the couscous: Pour the hot vegetable stock over the couscous, stir once, then cover tightly with a plate or foil. Leave for 5 minutes.
• Fluff and steam off: Fluff the couscous with a fork. For the best texture, spread it out for a few minutes so excess steam escapes. This stops it turning sticky.
• Cool the vegetables: Let the roasted vegetables sit for about 10 minutes. Warm is fine, piping hot will wilt the herbs and can make the feta go oily.

Assemble the salad

• Make the dressing: In a small bowl, whisk together extra virgin olive oil, lemon juice, red wine vinegar, honey, and grated garlic. Season with salt and pepper.
• Combine: Add the roasted vegetables to the couscous. Pour over most of the dressing and toss gently.
• Finish: Fold through parsley, mint, crumbled feta, and toasted pine nuts. Add the remaining dressing if needed, then taste and adjust with extra salt, pepper, or a squeeze of lemon.

Tips

Why is my couscous clumpy?

Couscous clumps when it sits in a tight mound and steams for too long. Stir the olive oil through the dry couscous first, cover for just 5 minutes, then fluff with a fork and spread it out briefly to let the steam escape.

How do I stop the salad from tasting bland?

Season in layers. Salt the vegetables before roasting, use hot (well-seasoned) stock for the couscous, and taste the dressing before you add it. A final squeeze of lemon right before serving wakes up everything.

Can I make it ahead without it going soggy?

Yes. Roast the veg and make the couscous, then cool both before mixing. If you are making it a day ahead, keep a little dressing back and toss it through just before serving.

What is the best way to get deep roasted flavour?

Spread the vegetables out in a single layer with a bit of space between pieces. If the tray is crowded, they steam instead of roast. Use two trays if needed.

Serving Suggestions

• Serve alongside grilled chicken, salmon, or halloumi.
• Pack into lunchboxes with extra feta and a wedge of lemon.
• Spoon over a bowl of mixed leaves for a bigger salad.
• Add a dollop of hummus or tzatziki on the side.

Storage

Room temperature

This salad is happiest served at cool room temperature, but do not leave it out for more than 2 hours (less in hot weather). If you are serving at a buffet, keep it in the shade and refresh with a quick toss halfway through.

Refrigerator

Store in an airtight container for up to 3 days. The couscous will absorb dressing as it sits, so stir through an extra teaspoon of olive oil or a squeeze of lemon to revive it.

Freezing

I do not recommend freezing the fully assembled salad because the vegetables soften and the herbs dull. If you want to get ahead, freeze plain cooked couscous (cooled first) for up to 1 month, then thaw overnight in the fridge and add freshly roasted veg, herbs, and dressing.

Nutrition

• Calories: 360 kcal
• Carbohydrates: 43 g
• Protein: 10 g
• Fat: 17 g
• Saturated Fat: 4 g
• Sodium: 520 mg

Disclaimer: Nutrition values are estimates and will vary depending on the specific ingredients and brands you use.

FAQs