Roasted Vegetable, Feta & Couscous Salad (Meal Prep for Easy Lunches)
by Lucy Sugars, Nutritional Therapist
This Mediterranean-inspired salad is one of my favourite batch lunch options. It’s easy to make, keeps well in the fridge, and is packed with fibre, colour, and plant-based nutrients to support both your gut and your skin.
You can roast the veg ahead of time (or even use a frozen Mediterranean mix to save time), and it works equally well with couscous, quinoa or rice depending on what you have on hand or your dietary needs.
If you want to make it gluten free swap the couscous for cooked rice or quinoa.
Add the lemony dressing just before serving for a delicious, refreshing lift.
📝 Ingredients (Serves 4–6)
- 200g couscous (dry weight)
- 300ml boiling water with 2 tsp Marigold vegetable bouillon powder
- ½ block feta cheese
- 500g mixed veg (e.g. onion, tomato, pepper, courgette)
Optional: use a 500g pack of frozen Mediterranean veg to save time
Dressing:
- 3 tbsp olive oil
- 1 tsp dried mixed herbs
- 1 tbsp apple cider vinegar
- Squeeze of lemon juice
👩🍳 Method
- Preheat oven to 200°C. Wash and chop veg into equal pieces. Toss with olive oil and herbs, then roast for 45–60 minutes.
- While veg cooks, pour 300ml boiling water into a jug with bouillon powder, stir, and add to couscous in a bowl. Cover and leave for 5 mins.
- Fluff couscous with a fork. Cube the feta.
- Once veg and couscous have cooled, mix them together in a large bowl.
- Add feta and drizzle with dressing just before serving.
💚 Why It’s Great
Fibre-rich: Roasted vegetables and wholegrains support healthy digestion
Anti-inflammatory: Packed with colourful veg and polyphenols
Versatile: Easily gluten-free with quinoa or rice
Convenient: Ideal for batch lunches or light summer dinners
If you want to check out some of my other batch cook recipes try this orange & cinnamon granola, or my roasted tomato, red pepper and lentil soup.
