This roasted vegetables, feta, and couscous dish is a delightful combination of hearty vegetables, creamy feta cheese, and fluffy couscous. Whether enjoyed as a wholesome weeknight dinner or a flavorful lunch, this recipe offers a perfect balance of flavors and textures that will leave you feeling satisfied and energized. So, gather your ingredients and get ready to treat yourself to a culinary delight that’s as simple to make as it is delicious to eat.
Ingredients:
- 1 cup of couscous
- 1 1/4 cups of vegetable broth or water
- 2 tablespoons olive oil
- 2 bell peppers, diced
- 1 large zucchini, diced
- 1 large eggplant, diced
- 1 red onion, sliced
- 2 cloves of garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 1/2 cup of crumbled feta cheese
- Fresh parsley, chopped, for garnish (optional)
- Lemon wedges, for serving (optional)
Instructions:
- Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper or aluminum foil.
- In a medium saucepan, bring the vegetable broth or water to a boil. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork. Meanwhile, in a large bowl, toss the diced bell peppers, zucchini, eggplant, and sliced red onion with olive oil, minced garlic, dried oregano, salt, and pepper until evenly coated.
- Spread the seasoned vegetables in a single layer on the prepared baking sheet. Roast the vegetables in the preheated oven for 20-25 minutes, or until they are tender and lightly caramelized, stirring halfway through cooking.
- Once the vegetables are roasted, transfer them to a large serving bowl. Add the cooked couscous and crumbled feta cheese, tossing gently to combine.
- Taste and adjust seasoning if needed, then garnish with chopped fresh parsley, if desired. Serve the roasted vegetables, feta, and couscous meal warm, with lemon wedges on the side for a refreshing citrusy touch.
