Roasted Vegetable Couscous Feta (Printable)

Tender roasted vegetables combined with fluffy couscous and creamy feta in a vibrant Mediterranean dish.

# Ingredient List:

→ 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 ounces crumbled feta cheese
14 - 2 tablespoons fresh parsley, chopped
15 - 1 tablespoon lemon juice
16 - Zest of 1 lemon

# How to Make:

01 - Set the oven to 425°F (220°C) to prepare for roasting vegetables.
02 - Combine diced zucchini, red and yellow bell peppers, red onion wedges, and sliced carrot with olive oil, dried oregano, smoked paprika, salt, and pepper. Spread evenly on a large baking tray.
03 - Roast vegetables for 25 to 30 minutes, stirring once midway, until tender and caramelized.
04 - Place couscous in a large bowl, pour hot vegetable broth over it, add olive oil, cover, and let sit for 5 minutes.
05 - Fluff couscous with a fork, then gently fold in roasted vegetables, lemon juice, and lemon zest.
06 - Top the mixture with crumbled feta cheese and chopped parsley. Serve warm or at room temperature.

# Expert Tips:

01 -
  • It comes together in under an hour, which means you can actually pull this off on a weeknight without stress.
  • The roasted vegetables get this deep, sweet caramelization that transforms something simple into something that tastes like you fussed over it for hours.
  • One bowl, endless room to improvise—swap vegetables based on what you find at the market or what's been sitting in your crisper drawer.
  • Tastes just as good cold the next day, which makes it perfect for meal prep or lunch the day after.
02 -
  • Spread your vegetables in a single layer on the tray; crowding them is the fastest way to end up with steamed vegetables instead of roasted ones with that caramelized goodness.
  • Don't skip the lemon—it sounds like a small thing, but those few squeezes of juice and that zest completely transform the flavor from nice to absolutely worth making again.
  • Taste your couscous before you assemble everything; if it seems bland, a pinch more salt makes a real difference before the other flavors join in.
03 -
  • Keep your vegetable broth hot and ready before you pour it over the couscous; cold broth will take longer to fluff your grains properly.
  • Taste as you go—season your roasted vegetables generously before they go in the oven, then taste again at the end; you can always add more lemon or feta but you can't take it back.
  • Make extra roasted vegetables on purpose so you can toss them into salads, grain bowls, or eat them straight as a snack the next day.

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