Roasted Veggie & Feta Couscous (Printable)

Vibrant Mediterranean bake with roasted vegetables, fluffy couscous, and melty feta cheese.

# Ingredient list:

→ 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, divided
16 - 2 tablespoons pine nuts, optional
17 - 1 teaspoon chili flakes, optional

# How to Make It:

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 boiling vegetable broth over couscous, 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 to incorporate.
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 Suggestions:

01 -
  • The vegetables caramelize into something almost sweet while the feta gets melty and tangy, creating this perfect contrast that somehow tastes more complex than the simple ingredients suggest.
  • It works as either a hearty side dish or a complete vegetarian meal, so you're never stuck figuring out what else to cook.
  • Minimal prep work means you can have dinner ready in under an hour, most of which is just the oven doing its thing while you relax.
02 -
  • Spread your vegetables in a single layer without crowding the pan; if they're piled on top of each other, they'll steam instead of roast, and you'll lose that caramelized flavor that makes this dish special.
  • Don't skip fluffing the couscous with a fork after it steams—this breaks up the clumps and makes it light and fluffy instead of dense and mushy.
03 -
  • If your feta looks a little pale after baking, bump the oven temperature up by 10 degrees next time or bake for an extra 2 or 3 minutes—golden feta is melty feta.
  • Taste the couscous before you mix it with the vegetables; if it needs salt, add it now rather than trying to season it after everything is combined.
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