Roasted Vegetable Couscous Salad with Peanut Butter Dressing
4.6 from 5 votes

Roasted Vegetable Couscous Salad with Peanut Butter Dressing

A Delish, Easy and Healthy Veggie Salad which you can serve as a main or as a side dish. Ready in under 30 min, this Couscous Salad is going to convert you into a vegetarian

Course Main Course, Salad, Side Dish
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Calories 451 kcal
Author Blondelish


  • 1 cup whole wheat giant couscous
  • 2 red pepper bell chopped into big pieces
  • ½ butternut squash peeled, deseeded and cut into cubes
  • 2 medium red onions peeled and cut into wedges
  • 1 tbsp smoked paprika
  • salt and pepper to taste
  • 2 tbsp olive oil
  • ½ cup roasted peanuts
  • 1 small bunch parsley chopped
  • ¼ cup spring onions chopped

For the peanut butter sauce:

  • 2 Tbsp natural peanut butter sauce
  • 1/2 tsp sea salt
  • 1 1/2 Tbsp extra virgin olive oil
  • 1 Tbsp honey
  • 1/2 Tbsp cayenne pepper
  • 1 tsp garlic powder
  • 4-5 Tbsp water


  1. Preheat the oven at 180C/350F.

  2. In an ovenproof dish, place the butternut squash, onion and bell pepper. Add olive oil, paprika, salt and ground pepper, then toss to combine. Roast in the preheated oven for about 15 minutes, until the veggies are golden on the sides and fork tender.

  3. In a saucepan add 5-6 cups of water and bring it to the boil. Once boiling, add the couscous and simmer for about 6-8 minutes then drain and add the couscous to a bowl.

  4. Meanwhile, prepare the peanut butter sauce. Add all the sauce ingredients to a jar with tight lid. Shake vigorously until all perfectly blended and smooth.

  5. Add the roasted veggies to the couscous, then stir in the peanuts, green onion, and parsley. Drizzle with peanut butter sauce.

  6. Mix to combine and serve it warm.