Roasted Veggie & Feta Couscous

This Roasted Veggie & Feta Couscous Bake is a vibrant celebration of Mediterranean flavors, combining the smoky sweetness of roasted vegetables with the light, airy texture of lemon-herb couscous. It is a dish that feels both wholesome and indulgent, thanks to the generous topping of salty, melty feta cheese that turns golden and bubbly in the oven.

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As the vegetables roast, they develop a caramelized depth that pairs perfectly with the zestiness of the lemon and the freshness of the parsley. Whether you are hosting a dinner or looking for a nutritious weeknight meal, this bake delivers a satisfying punch of flavor in every forkful.

Ingredients

• Vegetables: 1 medium zucchini (diced), 1 red bell pepper (diced), 1 yellow bell pepper (diced), 1 small red onion (chopped), 1 small eggplant (diced), 2 tbsp olive oil, 1 tsp dried oregano, ½ tsp sea salt, ¼ tsp black pepper
• Couscous: 1 cup (180 g) couscous, 1 cup (240 ml) boiling vegetable broth, 1 tbsp olive oil, Zest of 1 lemon, 2 tbsp chopped fresh parsley
• Cheese & Extras: 200 g (7 oz) feta cheese (crumbled, divided), 2 tbsp pine nuts (optional), 1 tsp chili flakes (optional)

Instructions

Step 1: Preheat and Prep Vegetables

Preheat the oven to 220°C (425°F). On a large baking tray, toss the diced zucchini, bell peppers, red onion, and eggplant with 2 tablespoons of olive oil, dried oregano, salt, and pepper. Spread the vegetables evenly across the tray.

Step 2: Roast

Roast the vegetables for 20–25 minutes, stirring halfway through the cooking time, until they are golden and tender.

Step 3: Prepare the Couscous

While the vegetables are roasting, place the couscous in a heatproof bowl. Pour over the boiling vegetable broth and add 1 tablespoon of olive oil. Cover the bowl and let it sit for 5 minutes. Fluff the couscous with a fork, then stir in the lemon zest and chopped parsley.

Step 4: Combine

Reduce the oven temperature to 190°C (375°F). In a large mixing bowl, gently combine the roasted vegetables, the prepared couscous, and half of the crumbled feta cheese.

Step 5: Final Bake

Transfer the mixture to a lightly greased baking dish. Top with the remaining feta cheese and sprinkle with pine nuts and chili flakes if you are using them. Bake for 12–15 minutes, until the feta is golden and bubbly.

Step 6: Garnish and Serve

Remove from the oven and serve warm, garnished with additional fresh parsley if desired.

Zusatztipps für die Zubereitung

Um sicherzustellen, dass das Gemüse gleichmäßig röstet, schneiden Sie alles in etwa gleich große Würfel. Wenn Sie den Couscous mit der Gabel auflockern, seien Sie vorsichtig, damit die Körner locker und fluffig bleiben und nicht verklumpen.

Varianten und Anpassungen

Dieses Rezept lässt sich leicht an die Saison anpassen. Ersetzen Sie das Sommergemüse durch Kürbis oder Pastinaken im Herbst. Für einen intensiveren Geschmack können Sie auch eine Handvoll Oliven oder fein geschnittene sonnengetrocknete Tomaten unter die Mischung heben.

Serviervorschläge

Servieren Sie den Auflauf als vollwertiges vegetarisches Hauptgericht zusammen mit einem frischen grünen Salat und einem Zitronen-Vinaigrette-Dressing. Er eignet sich auch hervorragend als Beilage zu gegrilltem Hähnchen oder Fisch für ein größeres Festmahl.

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With its beautiful colors and satisfying textures, the Roasted Veggie & Feta Couscous Bake is a reliable favorite that brings a taste of the Mediterranean right to your kitchen table. Enjoy the perfect harmony of roasted sweetness and tangy cheese in every bite.

Frequently Asked Questions

→ Can I make this ahead of time?

Yes, assemble everything up to 24 hours in advance and refrigerate. Add 5-10 minutes to the baking time if cooking from cold.

→ What vegetables work best?

Zucchini, bell peppers, eggplant, and red onion are classic choices. You can also add cherry tomatoes, mushrooms, or butternut squash based on season.

→ Is this suitable for freezing?

The baked dish freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat at 180°C until warmed through.

→ Can I make it vegan?

Substitute feta with vegan cheese or extra vegetables. Use olive oil generously to maintain the rich, satisfying texture.

→ What should I serve alongside?

A crisp green salad with lemon vinaigrette pairs perfectly. Grilled chicken or fish work well if you want to add protein.

→ How do I store leftovers?

Keep in an airtight container in the refrigerator for 3-4 days. Reheat in the oven at 180°C for 15-20 minutes for best results.