# Components:
→ Vegetables
01 - 1 medium zucchini, diced
02 - 1 red bell pepper, diced
03 - 1 yellow bell pepper, diced
04 - 1 small red onion, sliced
05 - 1 small eggplant, diced
06 - 2 tablespoons olive oil
07 - 1 teaspoon dried oregano
08 - ½ teaspoon salt
09 - ¼ teaspoon black pepper
→ Couscous
10 - 1 cup couscous
11 - 1 cup vegetable broth, hot
12 - 1 tablespoon fresh lemon juice
13 - 1 tablespoon olive oil
→ Cheese & Finish
14 - 5 ounces feta cheese, crumbled
15 - 2 tablespoons fresh parsley, chopped
16 - 1 tablespoon pine nuts, optional
# Directions:
01 - Preheat oven to 400°F.
02 - 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.
03 - Roast vegetables for 25 to 30 minutes, stirring halfway through, until tender and lightly caramelized.
04 - 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.
05 - Reduce oven temperature to 375°F.
06 - Combine roasted vegetables and couscous in a large mixing bowl. Stir in half of the crumbled feta and half of the parsley.
07 - Transfer the mixture to a greased 2-quart baking dish. Sprinkle remaining feta over the top.
08 - Bake uncovered for 15 minutes, until feta is slightly golden.
09 - Remove from oven, sprinkle with remaining parsley and pine nuts if using. Serve warm.
