Name: Lemon & Feta Roasted Vegetable Couscous Platter Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: 1 zucchini, sliced; 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; 1 red onion, cut into wedges; 1 cup cherry tomatoes; 2 tbsp olive oil; 1 tsp garlic powder; 1 tsp dried oregano; ½ tsp paprika; Salt & pepper to taste; 1 cup couscous; 1 cup vegetable broth (hot); 1 tbsp olive oil; 1 tbsp lemon juice; Zest of 1 lemon; Salt to taste; ½ cup crumbled feta cheese; 2 tbsp chopped parsley; Extra lemon wedges

Jump to Recipe

If you’re craving a vibrant, wholesome dish that bursts with Mediterranean flavors, the Lemon & Feta Roasted Vegetable Couscous Platter is an absolute must-try. This colorful ensemble blends tender, golden roasted vegetables with fluffy, lemon-scented couscous, all topped off with creamy feta and fresh parsley. It’s the kind of dish that’s as easy to prepare as it is beautiful to serve, perfect for dinner parties, family meals, or simply brightening up any weekday lunch. The balance of tart lemon, salty feta, and smoky roasted veggies will have you coming back for seconds without a second thought.

Lemon & Feta Roasted Vegetable Couscous Platter Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this Lemon & Feta Roasted Vegetable Couscous Platter plays a special role in layering textures, flavors, and colors. From the sweetness of roasted peppers to the zesty lemon brightness, these simple ingredients come together to create a stunning dish that’s both satisfying and nourishing.

Zucchini: Adds a tender, mild base with a lovely texture when roasted.
Red and yellow bell peppers: Bring vibrant color and natural sweetness.
Red onion: Roasts to a sweet, caramelized perfection that enhances the dish.
Cherry tomatoes: Burst with juicy acidity, balancing the rich feta.
Olive oil: Essential for roasting and flavor infusion, plus it keeps everything moist.
Garlic powder, dried oregano, paprika, salt, and pepper: Spice blend that amplifies the savory, slightly smoky notes.
Couscous: Quick-cooking and fluffy, it acts as a perfect bed for the roasted veggies.
Vegetable broth: Infuses the couscous with a savory depth, making it more flavorful than just water.
Lemon juice and zest: Provide fresh citrus brightness that lifts the whole platter.
Feta cheese: Offers a salty creaminess that contrasts wonderfully with the vegetables.
Chopped parsley: Adds a burst of fresh, herbaceous color and flavor.
Lemon wedges: For guests to squeeze more lemon as desired, enhancing brightness.

How to Make Lemon & Feta Roasted Vegetable Couscous Platter

Step 1: Roast the Vegetables

Start by preheating your oven to 425°F (220°C) to get it nice and hot for roasting. Arrange the zucchini slices, red and yellow bell peppers, red onion wedges, and cherry tomatoes on a baking sheet. Drizzle with olive oil and sprinkle the garlic powder, oregano, paprika, salt, and pepper all over. Toss everything gently to coat the veggies evenly. Roast in the oven for 20 to 25 minutes until the vegetables turn golden, tender, and slightly caramelized on the edges. This roasting step is crucial— it transforms ordinary vegetables into sweet, smoky, and richly flavored gems.

Step 2: Prepare the Couscous

While the vegetables roast, place the couscous in a bowl and pour the hot vegetable broth over it, then cover with a lid or plate to steam for about 5 minutes. This steaming method yields fluffy, perfectly cooked grains. Once the couscous has absorbed all the broth, fluff it gently with a fork to separate the grains. Stir in olive oil, fresh lemon juice, and lemon zest, along with a pinch of salt for balance. The citrus notes really brighten the couscous and link the flavors between the base and the vegetables.

Step 3: Assemble the Lemon & Feta Roasted Vegetable Couscous Platter

Spread the fluffy couscous generously across a large serving platter, creating a colorful base. Spoon the roasted vegetables over the top, distributing them so that every serving gets a beautiful variety of colors and textures. This plating elevates the appeal and makes it inviting for everyone to dig in.

Step 4: Add the Finishing Touches

Sprinkle a generous amount of crumbled feta cheese over the vegetables—it adds creaminess and a touch of saltiness that ties everything beautifully together. Scatter chopped parsley across for a pop of green freshness. Place extra lemon wedges on the side to allow everyone to add a little extra zing if they wish. This final flourish turns the dish into a complete, dazzling platter.

How to Serve Lemon & Feta Roasted Vegetable Couscous Platter

Garnishes

To elevate the Lemon & Feta Roasted Vegetable Couscous Platter, consider finishing with a drizzle of good-quality extra virgin olive oil or a sprinkle of toasted pine nuts for crunch. Fresh herbs like more parsley or even mint add brightness and complexity, while an extra dusting of lemon zest will awaken the palate every time.

Side Dishes

This platter is fantastic on its own but pairs beautifully with a light green salad, warm pita bread for scooping, or even a creamy tzatziki sauce on the side for a cool, refreshing contrast. If you want protein alongside, grilled chicken or chickpeas tossed in a lemony dressing make wonderful complements without overwhelming the main flavors.

Creative Ways to Present

For a stunning presentation, layer the couscous and vegetables in individual glass jars for a beautiful portable lunch option. Alternatively, serve family-style with colorful bowls of each roasted vegetable alongside the couscous and feta, letting guests customize their plates. Using a large wooden platter to create a rustic, natural vibe works just as well and invites a relaxed, share-and-enjoy atmosphere.

Make Ahead and Storage

Storing Leftovers

The Lemon & Feta Roasted Vegetable Couscous Platter holds up beautifully in the fridge for 3 to 4 days when stored in airtight containers. The flavors marry even more during this time, making leftovers possibly even better the next day.

Freezing

While the roasted vegetables freeze well, couscous can become a little mushy after thawing. For best results, freeze the roasted veggies separately in freezer-safe bags or containers and prepare fresh couscous when you’re ready to eat.

Reheating

Reheat the roasted vegetables gently in the oven or on the stovetop to avoid drying out. Warm the couscous in the microwave or by steaming it briefly to bring back its fluffy texture. After reheating, add fresh lemon juice and sprinkle the feta to maintain that fresh, vibrant profile.

FAQs

Can I use other vegetables in the Lemon & Feta Roasted Vegetable Couscous Platter?

Absolutely! Feel free to swap in your favorites like eggplant, asparagus, or mushrooms. Just adjust roasting times accordingly so everything becomes perfectly tender.

Is this dish suitable for vegans?

The base vegetables and couscous are vegan-friendly, but since feta is a dairy product, you can substitute with a vegan cheese or omit it altogether without losing much flavor.

Can I make this dish gluten-free?

Traditional couscous contains gluten, but you can easily substitute with gluten-free grains like quinoa or millet for a similar texture and flavor experience.

How can I add protein to this platter?

Chickpeas, grilled tofu, or spiced chicken make excellent protein options that blend seamlessly with the flavors of the Lemon & Feta Roasted Vegetable Couscous Platter.

What is the best way to keep couscous fluffy?

Make sure to fluff the couscous with a fork immediately after soaking and avoid stirring too vigorously to prevent it from becoming mushy or clumping together.

Final Thoughts

There’s something truly wonderful about the way the Lemon & Feta Roasted Vegetable Couscous Platter comes together—simple ingredients transformed into a joyful, colorful meal bursting with flavor and texture. Whether you’re making it for a cozy family dinner or impressing guests, it’s sure to become a beloved staple in your recipe collection. I can’t wait for you to give it a try and enjoy every bright, satisfying bite!