Warm Roasted Veggie & Feta Couscous Recipe
A hearty and flavorful Warm Roasted Veggie & Feta Couscous dish featuring tender roasted mixed vegetables, fluffy couscous cooked in savory broth, topped with tangy crumbled feta and fresh herbs. Perfect as a wholesome vegetarian meal with a Mediterranean flair.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 2 servings 1x
- Category: Main Dish
- Method: Roasting and Simmering
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
For the Roasted Vegetables
- 2 cups mixed vegetables (zucchini, bell peppers, carrots, red onion), diced
- 2 tbsp olive oil
- 1 tsp dried oregano
- ½ tsp smoked paprika
- Salt and black pepper to taste
For the Couscous
- 1 cup couscous
- 1 cup vegetable or chicken broth
- 1 tbsp olive oil
- Salt to taste
For the Topping
- ½ cup crumbled feta cheese
- 2 tbsp chopped fresh parsley or cilantro
- Optional: a squeeze of lemon juice
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prepare for roasting the vegetables evenly and preventing sticking.
- Roast the Vegetables: Toss the diced vegetables with olive oil, dried oregano, smoked paprika, salt, and pepper until well coated. Spread the mixture evenly on the prepared baking sheet and roast for 20 to 25 minutes, turning halfway through, until the vegetables are tender and slightly caramelized.
- Prepare the Couscous: In a medium saucepan, bring the vegetable or chicken broth and olive oil to a boil. Stir in the couscous, cover the saucepan, and remove it from heat. Let it sit for 5 minutes to absorb the liquid, then fluff with a fork to separate the grains.
- Assemble the Dish: Combine the roasted vegetables with the fluffed couscous in a large bowl. Gently mix to combine the flavors and season with additional salt and pepper if desired.
- Finish and Serve: Top the couscous and vegetables mixture with crumbled feta cheese and chopped fresh parsley or cilantro. Optionally, add a squeeze of fresh lemon juice to brighten the flavors. Serve warm and enjoy.
Notes
- Use a mix of seasonal vegetables to customize the flavor and texture.
- Vegetable or chicken broth can be substituted with water for a lighter flavor.
- For a vegan version, omit feta cheese or use a plant-based feta alternative.
- The dish can be served warm or at room temperature, making it versatile for meal prep or entertaining.
- Add toasted nuts or seeds for extra crunch and nutrition.
Nutrition
- Serving Size: 1/2 recipe (about 1.5 cups)
- Calories: 420
- Sugar: 8 g
- Sodium: 480 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 6 g
- Protein: 12 g
- Cholesterol: 20 mg
Keywords: roasted vegetable couscous, feta couscous, Mediterranean vegetarian dish, warm couscous recipe, roasted veggies, healthy couscous bowl