Roasted Veggie Feta Couscous (Print)

Mediterranean-style dish with roasted vegetables, couscous, and melty feta, perfect as a warm side or main.

# Components:

→ Vegetables

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

→ Couscous

10 - 1 cup couscous
11 - 1 cup boiling vegetable broth
12 - 1 tablespoon olive oil
13 - Zest of 1 lemon
14 - 2 tablespoons chopped fresh parsley

→ Cheese & Extras

15 - 7 ounces feta cheese, crumbled and divided
16 - 2 tablespoons pine nuts, optional
17 - 1 teaspoon chili flakes, optional

# Directions:

01 - Preheat the oven to 425°F.
02 - On a large baking tray, toss zucchini, bell peppers, red onion, and eggplant with olive oil, oregano, salt, and pepper. Spread evenly and roast for 20 to 25 minutes, stirring halfway through, until golden and tender.
03 - While vegetables roast, place couscous in a heatproof bowl. Pour over boiling vegetable broth, add 1 tablespoon olive oil, cover, and let sit for 5 minutes. Fluff with a fork. Stir in lemon zest and parsley.
04 - Reduce oven temperature to 375°F.
05 - In a large bowl, combine roasted vegetables, couscous, and half the crumbled feta. Mix gently.
06 - Transfer mixture to a lightly greased baking dish. Top with remaining feta and sprinkle with pine nuts and chili flakes if using.
07 - Bake for 12 to 15 minutes, until feta is golden and bubbly.
08 - Serve warm, garnished with extra parsley if desired.

# Expert Advice:

01 -
  • The vegetables caramelize into something sweet and golden while the feta melts into creamy pockets throughout, so every bite feels a bit luxurious.
  • It comes together in under an hour with minimal hands-on time, leaving you free to pour a drink and actually enjoy cooking.
  • Naturally vegetarian but substantial enough that no one at the table will miss meat, which has won over skeptics more than once.
02 -
  • Overcrowding the baking tray during roasting is the quickest way to end up with steamed vegetables instead of caramelized ones—if your tray feels full, use two trays and rotate halfway through.
  • Lemon zest makes more difference than you'd think; it's what prevents this dish from tasting flat, so don't skip it even if you're skeptical.
03 -
  • If your oven runs hot or cool, get to know it by watching the vegetables during roasting—you want them golden and tender, not dark and shriveled.
  • Make the couscous while the vegetables roast so everything comes together hot at the same time, which sounds obvious but changes how the final dish tastes.
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