Green Romesco and Couscous Salad with Roasted Zucchini

I have a deep love for romesco, it’s traditionally a red sauce made for seafood, but green romesco takes a few liberties with the original inspiration. It’s those tweaks that makes this Green Romesco and Couscous Salad with Roasted Zucchini bright, fresh and irresistible.

This Green Romesco and Couscous Salad is basically a greatest hits playlist of everything I want in a salad: a creamy, nutty green romesco sauce, fluffy couscous, charred roasted zucchini, and big handfuls of herbs. It’s hearty without being heavy, packed with protein thanks to beans, and makes an A+ meal prep situation.

I’ve been making variations of this salad for weeks, and honestly? I don’t think I’ll stop anytime soon. It’s the kind of recipe that just works. It works when you’re tired and need an easy dinner, plus it works when you want to impress friends at a dinner party. It works when you need fridge-friendly lunches. Basically, it’s my ideal balance of comfort food and fresh food all in one bowl.

Let’s get into it.

What makes this couscous salad special

I know, I make a few pasta salads here and there. But there is something I really love about a couscous salad, and this one is particularly good. Here’s why:

• The sauce is the star. We’re not just throwing a vinaigrette on here. We’re making a green romesco that’s tangy, nutty, herby, and just spicy enough. It clings to the couscous and makes every bite taste like a flavor bomb.
• Texture overload (in a good way). Soft couscous, creamy beans, tender roasted zucchini, crunchy almonds in the sauce, and a ton of fresh herbs. It’s the kind of thing where you never get bored halfway through your bowl.
• It does double duty. Serve it warm, room temp, or cold. Make it the main dish, a side dish, or meal prep. It fits whatever mood you’re in.

Basically, this salad shows up and does the work.

A bit about green romesco

So you’ve probably heard of red romesco, right? It’s the Spanish sauce that usually gets slathered on seafood and roasted veggies. Red peppers, almonds, olive oil — super smoky, super good.

But green romesco? That’s the remix.

• Instead of red bell peppers, we’re using green bell pepper. That grassy sweetness is the backbone.
• Jalapeño (or serrano) adds just a little heat — nothing that’ll blow your head off, just enough to keep things interesting.
• Lemon and cilantro keep it bright and herby.
• Almonds do their creamy, nutty magic.

It’s heavily inspired by classic romesco, but it’s its own thing. Think of it as romesco’s herbier variant. And once you make it, you’ll start putting it on literally everything. Grilled fish? Yes. Sandwich spread? Absolutely. Dip for chips? Don’t stop yourself.

Ingredients you’ll need for this roasted zucchini salad

Don’t let the list scare you. It’s mostly pantry basics + a few fresh things:

For the green romesco:

• 1 green bell pepper
• 1 small jalapeño or serrano (seeds out unless you’re spicy-spicy)
• Kosher salt
• Juice of one lemon
• ½ cup roasted almonds
• 1 cup cilantro

For assembling the salad:

• 3 large zucchini
• 1 large red onion
• Extra-virgin olive oil
• Diamond Crystal kosher salt
• Freshly ground black pepper
• 1 cup couscous
• Fresh cilantro
• Fresh mint
• 1 15-ounce can of kidney beans – I tend to love the Cento brand
• Lemons, for both zest and juice.

That’s it. A lot of overlap between the sauce and the salad, which is my favorite kind of recipe because it means a smaller grocery list and a bigger impact!

How to serve this salad at a dinner party + what to serve it with

This salad lowkey loves to show off. Here’s how I’d do it if you’re feeding a crowd:

• Spread the green romesco sauce on the bottom of a platter (swipe it like you’re plating in a restaurant, go ahead and be dramatic).
• Pile the couscous salad on top. Don’t worry if some sauce peeks out — that’s the point.
• Garnish with extra herbs, maybe a drizzle of olive oil, and some flaky salt if you’re feeling fancy.

It’s colorful, it’s hearty, and it sits well at room temp — which is host-speak for “no stress if it hangs out on the table for an hour while people talk and sip wine.”

If you want to bulk it up, throw some grilled chicken, salmon, or even tofu on the side. But honestly, it can totally hold its own as the main event.

How to store this for meal prep

This recipe might be a dinner party star, but it’s also a meal prep hero.

• The whole thing keeps in the fridge for about 4 days.
• If you want to keep the couscous fluffy, store the romesco separately and mix when you’re ready to eat.
• Divide it into individual containers and add a boiled egg, slow roasted salmon, or leftover roasted chicken if you want extra protein.

And real talk? It’s one of those dishes that somehow tastes even better the next day when all the flavors settle in together.

FAQs and tips

Can I swap the couscous for another grain?
Yep! Quinoa, farro, bulgur, or even rice would all work.

Not into kidney beans?
Really any bean will be great, or you can swap the beans for diced chicken breast or tinned tuna! This salad doesn’t discriminate.

Is this gluten-free?
Not with couscous, but if you use quinoa or rice, then yes.

How spicy is this romesco?
Mild, promise. But if you want a kick, leave some seeds in the jalapeño or use a serrano.

Other veg ideas?
Roasted eggplant, cauliflower, carrots, broccoli — basically, whatever you’ve got that roasts well.

Looking for similar recipes?

Here are a few favorites from the blog!

And that’s it for this Green Romesco Couscous Salad!

f you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.

And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you.