Roasted Vegetable Couscous Feta (Print Version)
Tender roasted vegetables meet fluffy couscous topped with creamy feta and fresh herbs.
# 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, cut into wedges
05 - 1 medium carrot, sliced
06 - 2 tablespoons olive oil
07 - 1 teaspoon dried oregano
08 - 1 teaspoon smoked paprika
09 - Salt and freshly ground black pepper, to taste
→ Couscous
10 - 1 1/4 cups couscous
11 - 1 1/2 cups hot vegetable broth
12 - 1 tablespoon olive oil
→ Finishing & Garnish
13 - 3.5 oz feta cheese, crumbled
14 - 2 tablespoons fresh parsley, chopped
15 - 1 tablespoon lemon juice
16 - Zest of 1 lemon
# How to Cook:
01 - Preheat the oven to 425°F (220°C).
02 - Toss zucchini, bell peppers, red onion, and carrot with olive oil, oregano, smoked paprika, salt, and pepper on a large baking tray; spread in a single layer.
03 - Roast the vegetables for 25–30 minutes, stirring halfway through, until tender and lightly caramelized.
04 - Place couscous in a large bowl; add hot vegetable broth and olive oil, cover, and let stand for 5 minutes.
05 - Fluff couscous with a fork, then gently toss in the roasted vegetables, lemon juice, and lemon zest.
06 - Top with crumbled feta cheese and chopped parsley. Serve warm or at room temperature.
# Expert Advice:
01 -
- It comes together in under an hour and somehow feels elegant enough for guests, casual enough for Tuesday night.
- The roasted vegetables actually caramelize and develop this depth you don't expect from such simple ingredients.
- You can eat it warm or cold, which means leftovers taste even better the next day.
02 -
- Roast vegetables at a high temperature or they'll release all their water and steam instead of developing those caramelized edges that make the whole dish sing.
- Let the couscous sit untouched for those full 5 minutes—impatience is the enemy, and stirring too early creates gluey disappointment.
03 -
- Toast pine nuts in a dry pan for 2 minutes and scatter them on top for an unexpected texture and richness that transforms the whole dish.
- A tiny pinch of sumac adds brightness and complexity without any extra liquid—just a sprinkle changes everything.