Roasted Veggie & Feta Couscous (Printer-Friendly)

Fluffy couscous tossed with roasted Mediterranean vegetables and creamy feta, baked until golden and delicious.

# What You'll 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 fresh lemon juice
13 - 1 tablespoon olive oil

→ Cheese & Finish

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

# Method:

01 - Set oven to 400°F (200°C).
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 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 (190°C).
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 Suggestions:

01 -
  • It looks restaurant-worthy: Your guests won't believe you threw this together without consulting a culinary school textbook.
  • Flexible and forgiving: Swap vegetables based on what's in your crisper drawer and it only gets better.
  • Actually tastes like summer: Even when you're cooking in January, this dish transports you somewhere warm and Mediterranean.
  • Works as a side or a meal: Serve it alongside grilled fish or eat it solo with crusty bread and feel completely satisfied.
02 -
  • Hot broth is non-negotiable: I learned this the hard way when I poured room temperature broth over couscous once and ended up with grains that stayed slightly firm and uninviting, so always use broth that's genuinely hot.
  • Roast your vegetables longer than you think necessary: The magic happens when they get caramelized, not just soft, so resist the urge to pull them out early.
  • Feta isn't just a topping: Mixing some into the couscous while it's still warm helps it distribute creaminess throughout instead of just sitting as a layer on top.
03 -
  • Don't crowd the roasting pan: Give your vegetables room to actually contact the hot pan, which is what creates caramelization instead of steaming.
  • Taste as you build: Once the couscous is fluffed, taste it and adjust lemon juice or salt before combining with the vegetables, since those flavors need to be correct before everything gets mixed.
  • The feta should be crumbly, not wet: If your feta came packed in brine, make sure to pat it dry with paper towels before crumbling, so it distributes throughout the dish instead of clumping.
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