Warm Roasted Vegetable Cous Cous Salad

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Truly one of my very favorite meal prepped lunches! This Warm Roasted Vegetable Cous Cous Salad is the perfectly balanced meal that is packed with flavor, reheats well as leftovers and is super customizable! The goat cheese adds the perfect amount of creaminess and tangy flavor without it being too heavy.

Tips & Substitutions

  • To make this dish vegetarian, omit the chicken sausage and add an additional vegetable of choice.
  • The beauty of this dish is that you can completely customize what vegetables you include! I like to use onion, bell pepper, zucchini, and tomato, but other vegetables that would be great in this are broccoli, carrots, brussels sprouts, cauliflower, sweet potato - the list goes on! Feel free to use whatever you have on hand.
  • Feel free to use whatever flavored chicken sausages that you prefer! I love using roasted garlic chicken sausage or jalapeno cheddar chicken sausages.
  • I prefer to use cous cous for this recipe, but orzo would also work well.
  • Prepare your cous cous while the chicken sausage and vegetables are roasting so that its done as soon we they come out of the oven. It is important that you mix the cous cous, goat cheese, balsamic glaze and parsley with the roasted vegetables & sausage as soon as they are done so that the cheese melts easily with the warmth.

Warm Roasted Vegetable Cous Cous Salad

This Warm Roasted Vegetable Cous Cous Salad is the perfectly balanced meal that is packed with flavor, reheats well as leftovers and is super customizable!
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– 5 chicken sausages, diced

– 1/2 red onion, diced

– 1 medium red bell pepper, diced

– 1-2 zucchini, quartered

– 1.5 cups cherry tomatoes

– 2 tbsp olive oil

– Salt & pepper

– 8oz cous cous

– 4oz goat cheese

– 2 tbsp balsamic glaze

– 2 tbsp fresh parsley


  1. Pre-heat oven to 350 and line a large sheet pan with foil or parchment paper.
  2. Add chicken sausage, onion, red bell pepper, zucchini and cherry tomatoes to the sheet pan, drizzle with olive oil, salt & pepper and bake for 30 minutes until the sausage and vegetables are golden brown
  3. While the vegetables are roasting, prepare your cous cous according to packaging
  4. As soon as the roasted vegetables are done & still warm, mix cous cous, goat cheese, balsamic, parsley and roasted vegetables and mix until well combined (it is important to do this while everything is still warm so that the goat cheese melts properly)
  5. Plate & top with more fresh parsley – ENJOY!
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Hey There! I'm Brooke Welcome to my Kitchen

Hi there! My name is Brooke Nickelatti and I am a recipe developer, food photographer, and lover of nutrition science. I am a firm believer that a healthy lifestyle begins in the kitchen and it is my mission to help others learn how to prepare meals that are both delicious and nutritious in a simple, time, and cost-efficient manner.

Things Used in Recipe

Caraway Set

Baking Sheets

Material Kitchen Cutting Board

Material Kitchen Knife Set