Roasted Veggie Feta Couscous Bake (Print)

Colorful roasted vegetables meet fluffy couscous and golden feta in this satisfying Mediterranean bake.

# Components:

→ 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 - 1/2 teaspoon sea salt
09 - 1/4 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

# Directions:

01 - Preheat the oven to 425°F.
02 - On a large baking tray, toss zucchini, bell peppers, red onion, and eggplant with olive oil, oregano, salt, and pepper. Spread evenly and roast for 20 to 25 minutes, stirring halfway through, until golden and tender.
03 - While vegetables roast, place couscous in a heatproof bowl. Pour over boiling vegetable broth, add 1 tablespoon olive oil, cover, and let sit for 5 minutes. Fluff with a fork. Stir in lemon zest and parsley.
04 - Reduce oven temperature to 375°F.
05 - In a large bowl, combine roasted vegetables, couscous, and half the crumbled feta. Mix gently.
06 - Transfer mixture to a lightly greased baking dish. Top with remaining feta and sprinkle with pine nuts and chili flakes if using.
07 - Bake for 12 to 15 minutes, until feta is golden and bubbly.
08 - Serve warm, garnished with extra parsley if desired.

# Chef Secrets:

01 -
  • It's one of those dishes that feels fancy enough to serve guests but comes together faster than ordering takeout.
  • The feta gets this gorgeous golden crust on top while the couscous stays fluffy underneath, creating two different textures in one bite.
  • You can raid your vegetable bin and it'll taste even better with whatever's on hand.
02 -
  • Don't skip the step of roasting the vegetables separately first—cooking them before mixing with couscous makes them concentrate their sweetness instead of steaming them.
  • Spread the vegetables out in a single layer on the baking tray with plenty of space; crowding them means they'll steam instead of roast, and that's the difference between a good dish and a great one.
03 -
  • Toast the pine nuts in a dry pan for 2 minutes before sprinkling them on top so they become fragrant and give you that satisfying crunch.
  • If your feta tends to be very salty, rinse it briefly under cold water and pat it dry before using; it'll be gentler on the dish overall.
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