# What You'll Need:
→ Vegetables
01 - 1 medium zucchini, diced
02 - 1 red bell pepper, diced
03 - 1 yellow bell pepper, diced
04 - 1 small red onion, chopped
05 - 1 small eggplant, diced
06 - 2 tablespoons olive oil
07 - 1 teaspoon dried oregano
08 - ½ teaspoon sea salt
09 - ¼ teaspoon black pepper
→ Couscous
10 - 1 cup couscous
11 - 1 cup boiling vegetable broth
12 - 1 tablespoon olive oil
13 - Zest of 1 lemon
14 - 2 tablespoons chopped fresh parsley
→ Cheese & Extras
15 - 7 ounces feta cheese, crumbled, divided
16 - 2 tablespoons pine nuts, optional
17 - 1 teaspoon chili flakes, optional
# How to Make It:
01 - Set oven temperature to 425°F and allow to fully preheat.
02 - On a large baking tray, combine diced zucchini, bell peppers, red onion, and eggplant with olive oil, oregano, salt, and pepper. Spread evenly across the tray and roast for 20 to 25 minutes, stirring halfway through cooking, until vegetables are golden and tender.
03 - While vegetables roast, place couscous in a heatproof bowl. Pour boiling vegetable broth over couscous, add olive oil, cover with a lid or plastic wrap, and let sit undisturbed for 5 minutes. Fluff with a fork and stir in lemon zest and fresh parsley.
04 - Reduce oven temperature to 375°F.
05 - In a large bowl, gently fold together roasted vegetables, prepared couscous, and half of the crumbled feta cheese until evenly distributed.
06 - Pour the couscous mixture into a lightly greased baking dish. Top with remaining crumbled feta, pine nuts, and chili flakes if using.
07 - Bake for 12 to 15 minutes until feta cheese is golden brown and bubbling at the edges.
08 - Remove from oven and serve warm, garnishing with additional fresh parsley if desired.
