Description
A vibrant and hearty dish combining roasted vegetables, fluffy couscous, and creamy feta cheese, infused with lemon zest and fresh parsley.
Ingredients
Scale
- 1 medium zucchini, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 small red onion, chopped
- 1 small eggplant, diced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 1 cup couscous
- 1 cup boiling vegetable broth
- 1 tablespoon olive oil
- Zest of 1 lemon
- 2 tablespoons chopped fresh parsley
- 7 ounces feta cheese, crumbled and divided
- 2 tablespoons pine nuts (optional)
- 1 teaspoon chili flakes (optional)
Instructions
- Preheat the oven to 425°F (220°C).
- Prepare the vegetables by tossing the zucchini, bell peppers, onion, and eggplant with olive oil, oregano, salt, and pepper on a baking tray.
- Roast the vegetables for 20-25 minutes, stirring halfway through, until golden and tender.
- Soak the couscous in a heatproof bowl with boiling vegetable broth and olive oil, cover, and let it sit for 5 minutes.
- Mix lemon zest and parsley into the fluffed couscous.
- Add half the feta to the roasted vegetables and couscous, stirring gently to combine.
- Transfer the mixture to a greased baking dish, topping with remaining feta, pine nuts, and chili flakes if desired.
- Bake at 375°F (190°C) for 12-15 minutes until feta is golden and bubbly.
- Serve warm, garnished with extra parsley.
Notes
Make-ahead tips: Roast the veggies a day in advance and store them separately. For a gluten-free option, substitute couscous with quinoa.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 13g
- Cholesterol: 30mg