Roasted Veggie & Feta Couscous (Printable)

Mediterranean-inspired bake with roasted vegetables, fluffy couscous, and golden feta cheese. Ready in under an hour.

# 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, 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 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 -
  • It comes together in under an hour but tastes like you spent all afternoon in the kitchen.
  • The vegetables caramelize into something almost sweet while the feta gets those gorgeous golden edges that make everything better.
  • It's flexible enough to throw in whatever's sitting in your vegetable drawer without changing the soul of the dish.
02 -
  • Don't skip stirring the roasted vegetables halfway through, or the ones on the edges will burn while the ones in the middle stay pale.
  • Boiling broth is essential for couscous, not hot water from the tap, because the temperature matters for proper absorption and fluffing.
  • If your baking dish is small and the mixture piles up too high, it won't heat through evenly, so choose a dish that lets everything spread out comfortably.
03 -
  • Room-temperature vegetables mix more gently with the couscous than hot ones, so let them cool for a minute or two before combining if you want to preserve that fluffy texture.
  • If you make this ahead and it dries out in the fridge, a splash of extra vegetable broth stirred in before the final bake brings everything back to life.
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