Roasted Veggie Feta Couscous (Print version)

Colorful roasted vegetables meet fluffy couscous and creamy feta in this easy Mediterranean bake, ready in under an hour.

# What You Need:

→ Vegetables

01 - 1 medium zucchini, diced
02 - 1 red bell pepper, diced
03 - 1 yellow bell pepper, diced
04 - 1 small red onion, sliced
05 - 1 small eggplant, diced
06 - 2 tablespoons olive oil
07 - 1 teaspoon dried oregano
08 - ½ teaspoon salt
09 - ¼ teaspoon black pepper

→ Couscous

10 - 1 cup couscous
11 - 1 cup vegetable broth, hot
12 - 1 tablespoon lemon juice
13 - 1 tablespoon olive oil

→ Cheese & Finish

14 - 5 ounces feta cheese, crumbled
15 - 2 tablespoons fresh parsley, chopped
16 - 1 tablespoon pine nuts, optional

# Directions:

01 - Preheat oven to 400°F.
02 - On a large baking sheet, toss zucchini, red and yellow peppers, red onion, and eggplant with olive oil, oregano, salt, and black pepper. Spread in a single layer.
03 - Roast vegetables for 25 to 30 minutes, stirring halfway through, until tender and lightly caramelized.
04 - Place couscous in a large bowl. Pour hot vegetable broth, lemon juice, and olive oil over couscous. Cover and let sit for 5 minutes. Fluff with a fork.
05 - Reduce oven temperature to 375°F.
06 - Combine roasted vegetables and couscous in a large mixing bowl. Stir in half of the crumbled feta and half of the parsley.
07 - Transfer the mixture to a greased 2-quart baking dish. Sprinkle remaining feta over the top.
08 - Bake uncovered for 15 minutes, until feta is slightly golden.
09 - Remove from oven, sprinkle with remaining parsley and pine nuts if using. Serve warm.

# Expert Advice:

01 -
  • It comes together in under an hour and fills your home with aromas that make everyone curious about dinner.
  • Roasting vegetables brings out a natural sweetness that makes you forget you're eating something wholesome.
  • The feta melts just enough to coat the couscous while keeping some creamy pockets throughout.
02 -
  • Stirring the vegetables halfway through roasting isn't optional, it's what prevents them from sticking and ensures even caramelization on all sides.
  • Don't skip covering the couscous bowl because uncovered it dries out and becomes grainy instead of fluffy.
  • The feta should only bake for 15 minutes, not longer, or it turns grainy and bitter instead of creamy and tender.
03 -
  • Cutting vegetables into similar sizes matters more than perfect uniformity, it just means everything reaches that tender, caramelized stage at roughly the same time.
  • If your feta is very salty, rinse it briefly under cold water and pat dry before crumbling, which mellows it just enough to let the roasted vegetables shine.
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