Warm Mediterranean Veggie Couscous Bowl

Table of Contents

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Serves: 2–3

This Warm Mediterranean Veggie Couscous Bowl brings together fluffy couscous, roasted vegetables, and bright, zesty toppings for a simple yet satisfying meal. The roasted zucchini, eggplant, and bell peppers add a rich, caramelized flavor, while feta cheese and toasted nuts bring creamy and crunchy contrast. A drizzle of olive oil and a squeeze of lemon tie it all together for a comforting, plant-forward dish that tastes fresh and hearty at the same time.

Ingredients

For the Couscous:

1 cup couscous

1¼ cups vegetable broth

1 tbsp olive oil

Salt to taste

For the Vegetables:

1 small zucchini, diced

1 red bell pepper, diced

1 small eggplant, diced

1 cup cherry tomatoes, halved

2 cloves garlic, minced

2 tbsp olive oil

1 tsp dried oregano

Salt & pepper to taste

For Serving:

¼ cup crumbled feta cheese

2 tbsp toasted pine nuts or almonds

Fresh parsley for garnish

Lemon wedges

Instructions

Prepare the Couscous:
In a small pot, bring vegetable broth to a boil with olive oil and a pinch of salt.
Remove from heat, stir in the couscous, cover, and let it sit for 5 minutes.
Fluff with a fork and set aside.

Roast the Vegetables:
Preheat your oven to 400°F (200°C).
Spread the diced zucchini, eggplant, and bell pepper on a baking tray.
Drizzle with olive oil, sprinkle oregano, salt, and pepper, and toss to coat evenly.
Roast for 20–25 minutes, stirring halfway, until tender and lightly browned.
(Alternatively, sauté them in a pan if you prefer faster prep.)

Cook the Tomatoes and Garlic:
In a skillet, heat a little olive oil over medium heat.
Add garlic and cook for 30 seconds until fragrant.
Add cherry tomatoes and cook for 3–4 minutes until slightly softened and juicy.

Tips & Variations

For Perfect Couscous:

Use hot broth instead of water for deeper flavor.

Let it sit covered off heat — no need to stir while it steams.

Fluff gently with a fork so the grains stay light and separate.

Roasting Tips:

Cut vegetables into similar-sized pieces so they cook evenly.

If you want extra caramelization, roast on the top rack for the last few minutes.

Add a touch of balsamic vinegar before roasting for richer flavor.

Add Protein (Optional):

Grilled chicken, shrimp, chickpeas, or tofu make this a complete meal.

You can toss chickpeas with paprika and roast them alongside the veggies.

Flavor Variations:

Add a spoonful of pesto or tahini sauce on top.

Mix in chopped olives, sun-dried tomatoes, or artichoke hearts for more Mediterranean flair.

Swap couscous with quinoa or bulgur for a different texture or gluten-free option.

Make-Ahead Tips:

Couscous and roasted veggies can be prepped up to 3 days ahead.

Store separately and reheat gently before serving.

Add fresh toppings (feta, parsley, lemon) just before eating.

Q&A

Q: Can I serve this cold?
Yes! It tastes great as a Mediterranean couscous salad when chilled. Just drizzle with a little extra olive oil before serving.

Q: What if I don’t have vegetable broth?
Use water and season it with a bit of salt and a dash of olive oil for similar results.

Q: Can I skip eggplant?
Absolutely. Replace it with mushrooms, carrots, or extra zucchini.

Q: How can I make it vegan?
Simply omit the feta cheese or use a plant-based alternative.

Q: Can I make this without an oven?
Yes. Sauté all the vegetables in a large skillet until soft and slightly golden instead of roasting.

Nutrition

(Per Serving, Approximate)

Calories: 380

Protein: 10 g

Fat: 18 g

Carbohydrates: 46 g

Fiber: 6 g

Sugar: 8 g

Sodium: 420 mg

(Values may vary depending on feta and nut choice.)

Conclusion

This Warm Mediterranean Veggie Couscous Bowl is a cozy, balanced meal that highlights fresh vegetables, warm grains, and bright Mediterranean flavors. It’s quick to prepare, easy to customize, and works equally well for weeknight dinners or healthy lunches. Serve it with a squeeze of lemon and a drizzle of olive oil for a simple, delicious finish.