Pin Bring the vibrant flavors of the Mediterranean to your kitchen with this Roasted Veggie & Feta Couscous Bake. This wholesome dish features tender roasted vegetables, light and airy couscous, and the salty richness of crumbled feta, making it a perfect choice for a satisfying vegetarian main or a hearty side dish.
Pin The secret to this bake is the two-step cooking process. First, roasting the vegetables at a high temperature ensures they are caramelized and sweet. Then, a quick second bake with the couscous and feta allows the flavors to meld together, creating a harmonious and comforting dish.
Ingredients
- Vegetables
- 1 medium zucchini, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 small red onion, sliced
- 1 small eggplant, diced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Couscous
- 1 cup (180 g) couscous
- 1 cup (240 ml) vegetable broth, hot
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- Cheese & Finish
- 150 g (5 oz) feta cheese, crumbled
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon pine nuts (optional)
Instructions
- Step 1
- Preheat oven to 400°F (200°C).
- Step 2
- On a large baking sheet, toss zucchini, red and yellow peppers, red onion, and eggplant with olive oil, oregano, salt, and black pepper. Spread in a single layer.
- Step 3
- Roast vegetables for 25–30 minutes, stirring halfway through, until tender and lightly caramelized.
- Step 4
- Meanwhile, place couscous in a large bowl. Pour hot vegetable broth, lemon juice, and olive oil over couscous. Cover and let sit for 5 minutes. Fluff with a fork.
- Step 5
- Reduce oven temperature to 375°F (190°C).
- Step 6
- Combine roasted vegetables and couscous in a large mixing bowl. Stir in half of the crumbled feta and half of the parsley.
- Step 7
- Transfer the mixture to a greased 2-quart (2-liter) baking dish. Sprinkle remaining feta over the top.
- Step 8
- Bake uncovered for 15 minutes, until feta is slightly golden.
- Step 9
- Remove from oven, sprinkle with remaining parsley and pine nuts, if using. Serve warm.
Zusatztipps für die Zubereitung
To ensure the best texture, use a large baking sheet so the vegetables aren't crowded; this helps them roast rather than steam. Additionally, make sure the vegetable broth is very hot when pouring it over the couscous to ensure it hydrates properly.
Varianten und Anpassungen
For extra depth of flavor, try adding chopped sun-dried tomatoes or olives to the mixture. If you prefer a different crunch, you can easily swap the pine nuts for toasted almonds or walnuts.
Serviervorschläge
This Roasted Veggie & Feta Couscous Bake pairs exceptionally well with grilled fish or chicken. It can also be served at room temperature as a vibrant salad for a picnic or lunch.
Pin Enjoy this colorful and nutritious bake as a wonderful addition to your Mediterranean recipe collection. It is simple to prepare and even better to share.
Recipe Q&A
- → Can I make this ahead of time?
Yes, you can assemble the entire dish up to a day in advance and refrigerate before the final baking step. Add 5-10 minutes to the baking time if baking from cold. The flavors actually develop beautifully overnight.
- → What vegetables work best in this bake?
The combination of zucchini, bell peppers, eggplant, and red onion provides excellent texture and flavor balance. You can also add cherry tomatoes, diced butternut squash, or substitute vegetables based on seasonality and preference.
- → Is this suitable for meal prep?
This dish reheats wonderfully and keeps for 4-5 days in the refrigerator. Portion into airtight containers and reheat in the microwave or oven until warmed through. The couscous may absorb additional moisture, so add a splash of water or broth when reheating.
- → Can I make this gluten-free?
Simply substitute regular couscous with quinoa, rice-based couscous, or millet. Adjust the cooking liquid and time according to the grain package directions. The roasting vegetables and feta topping remain unchanged.
- → What can I use instead of feta cheese?
Goat cheese, halloumi, or a vegetarian Italian hard cheese work well as alternatives. For a dairy-free version, try vegan feta or omit the cheese entirely and add extra herbs and a sprinkle of nutritional yeast before serving.
- → How do I prevent the couscous from becoming mushy?
Be precise with the liquid ratio and don't overcook. Letting couscous sit covered for exactly 5 minutes allows it to absorb the hot liquid evenly. Fluff gently with a fork to separate grains before combining with vegetables.