Roasted Veggie Feta Couscous (Printer-Friendly)

Golden roasted vegetables meet fluffy couscous and melty feta in this Mediterranean-inspired bake.

# 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

# Method:

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 to incorporate all ingredients.
06 - Transfer mixture to a lightly greased baking dish. Top with remaining feta and sprinkle with pine nuts and chili flakes if desired.
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 -
  • It comes together in under an hour, and most of that time the oven does the work for you.
  • The feta melts into creamy pockets while the vegetables caramelize into something almost sweet, creating layers of flavor that feel fancy without the fuss.
  • It works equally well as a side dish next to grilled chicken or as a vegetarian main when you're craving something substantial but not heavy.
02 -
  • Don't skip stirring the vegetables halfway through roasting—the flat tray means some pieces will brown faster than others, and stirring ensures everything cooks at the same pace.
  • The couscous absolutely needs boiling broth, not room temperature or lukewarm; this is what makes it fluffy and tender instead of dense and awkward.
  • Mix the feta gently once everything is combined; aggressive stirring will break it up into tiny pieces instead of creating those lovely melted pockets.
03 -
  • Don't overcrowd the baking tray when roasting vegetables—if they're packed too tightly, they'll steam instead of caramelize; use two trays if needed.
  • Taste the couscous mixture before it goes into the oven for the final bake; the seasoning should taste slightly bold because the feta will add richness and mild saltiness, so you want the base to be well-flavored.
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