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Lemon & Feta Roasted Vegetable Couscous Platter Recipe

Lemon & Feta Roasted Vegetable Couscous Platter Recipe
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★★★★★

5 from 14 reviews

A vibrant and nutritious Lemon & Feta Roasted Vegetable Couscous Platter featuring tender roasted vegetables tossed with fragrant couscous, finished with tangy lemon and creamy feta cheese. Perfect as a wholesome main or a refreshing side dish for any gathering.

Ingredients

Scale

For the Roasted Vegetables

  • 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

For the Couscous

  • 1 cup couscous
  • 1 cup vegetable broth (hot)
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • Zest of 1 lemon
  • Salt to taste

For Serving

  • ½ cup crumbled feta cheese
  • 2 tbsp chopped parsley
  • Extra lemon wedges

Instructions

  1. Roast the Vegetables: Preheat your oven to 425°F (220°C). Place the zucchini, red and yellow bell peppers, red onion wedges, and cherry tomatoes on a baking sheet. Drizzle with olive oil and sprinkle with garlic powder, dried oregano, paprika, salt, and pepper. Toss everything well to coat evenly. Roast in the oven for 20–25 minutes until the vegetables are golden, tender, and slightly caramelized.
  2. Prepare the Couscous: Place the couscous in a large bowl. Pour the hot vegetable broth over it, cover the bowl with a lid or plastic wrap, and let it sit undisturbed for 5 minutes to absorb the liquid. Once absorbed, fluff the couscous with a fork to separate the grains. Stir in olive oil, fresh lemon juice, lemon zest, and a pinch of salt to season.
  3. Assemble the Platter: Spread the fluffy couscous evenly onto a large serving plate or platter. Arrange the roasted vegetables on top or alongside the couscous, distributing them evenly for a colorful presentation.
  4. Add Finishing Touches: Generously sprinkle the crumbled feta cheese across the roasted vegetables and couscous. Garnish with chopped parsley for a fresh, herbaceous note. Serve with extra lemon wedges on the side for guests to add a zesty brightness to their plates.
  5. Serve: Enjoy the platter warm or at room temperature. This dish is ideal for meal prep or as a delightful addition to any gathering, offering a perfect balance of textures and flavors.

Notes

  • For a vegan option, omit the feta or use a plant-based cheese substitute.
  • If you prefer a nuttier couscous flavor, toast the dry couscous lightly in olive oil before adding the broth.
  • Customize the roasted vegetables with seasonal favorites like eggplant or mushrooms.
  • Leftovers keep well in the fridge for up to 3 days and can be enjoyed cold or reheated gently.
  • Adjust seasoning and lemon juice to taste for more tang or saltiness.

Nutrition

Keywords: lemon feta couscous, roasted vegetable couscous, Mediterranean recipe, vegetarian couscous, healthy vegetable platter, easy couscous recipe, meal prep couscous

Find it online: https://maicook.com/lemon-and-feta-roasted-vegetable-couscous-platter-recipe/