Description
A vibrant dish featuring succulent roasted vegetables, creamy feta, and fluffy couscous, perfect for any occasion.
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.
- Prepare the vegetables by tossing together zucchini, red and yellow bell peppers, red onion, and eggplant with olive oil, oregano, salt, and black pepper.
- Roast the vegetables for 20 to 25 minutes, stirring halfway through.
- Prepare the couscous in a heatproof bowl with boiling vegetable broth and 1 tablespoon olive oil, cover and let it soak for 5 minutes.
- Fluff the couscous with a fork and fold in lemon zest and parsley.
- Combine roasted vegetables with couscous and half of the feta in a large bowl.
- Create layers in a lightly greased baking dish and top with remaining feta, pine nuts, and chili flakes.
- Bake in the oven for 12 to 15 minutes until golden and bubbly.
- Serve warm, garnished with extra parsley.
Notes
Can be made ahead; roast vegetables in advance for best flavor. Customization options include swapping veggies and adjusting spice levels.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 30mg