Roasted Veggie Feta Couscous

 Description

This Roasted Veggie Feta Couscous is a vibrant, wholesome dish packed with Mediterranean flavors. Fluffy couscous is combined with oven-roasted vegetables—zucchini, bell peppers, cherry tomatoes, and red onion—then finished with creamy, tangy feta cheese and a drizzle of olive oil. It’s light yet satisfying, making it perfect as a main vegetarian meal or a flavorful side dish.

 Ingredients

• 1 cup couscous
• 1 cup vegetable broth or hot water
• 1 zucchini (chopped)
• 1 bell pepper (sliced)
• 1 cup cherry tomatoes
• 1 small red onion (sliced)
• 2 tbsp olive oil
• ½ cup feta cheese (crumbled)
• 2 cloves garlic (minced)
• 1 tsp dried oregano
• ½ tsp paprika
• Salt and black pepper to taste
• Fresh parsley (optional, for garnish)
• Juice of ½ lemon (optional for freshness)

 Instructions

1. Preheat Oven
   Preheat your oven to 200°C (400°F) and line a baking tray with parchment paper.
2. Prepare Vegetables
   Place zucchini, bell pepper, cherry tomatoes, and red onion on the tray. Drizzle with olive oil, then add garlic, oregano, paprika, salt, and pepper. Toss everything well so the vegetables are evenly coated.
3. Roast the Vegetables
   Roast in the oven for 20–25 minutes, or until the vegetables are tender and slightly caramelized. The tomatoes should be soft and slightly blistered.
4. Prepare Couscous
   While the vegetables are roasting, place couscous in a large bowl. Pour over hot vegetable broth or water, cover with a lid or plate, and let sit for 5 minutes. Fluff the couscous with a fork to separate the grains.
5. Combine Everything
   Add the roasted vegetables to the couscous and gently mix. The warmth of the vegetables will help blend the flavors beautifully.
6. Add Feta & Finish
   Sprinkle crumbled feta cheese over the top. Add a squeeze of fresh lemon juice if desired, and garnish with chopped parsley.
7. Serve
   Serve warm or at room temperature. It’s delicious both ways!

 Notes & Tips

• You can swap couscous with quinoa or bulgur for variation.
• Don’t over-roast the vegetables—slight caramelization is ideal.
• For extra protein, add chickpeas or grilled chicken.
• Use block feta and crumble it yourself for better texture.

 Nutritional Benefits

This dish is rich in fiber, vitamins, and antioxidants from the vegetables. Olive oil provides healthy fats, while feta adds calcium and protein. It’s a balanced meal that supports digestion and overall health.

 Q&A

Q: Can I make this ahead of time?
Yes! It stores well in the fridge for up to 3 days.

Q: Is this recipe vegan?
Simply skip feta or use a plant-based alternative.

Q: Can I eat it cold?
Absolutely—it works great as a cold salad.

Q: What can I serve it with?
It pairs well with grilled meats, fish, or as part of a mezze platter.