Roasted Veggie & Feta Couscous Bake (Printable)

Mediterranean bake with roasted vegetables, fluffy couscous, and creamy feta cheese.

# What You Need:

→ 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, combine zucchini, red and yellow peppers, red onion, and eggplant. Drizzle with olive oil and sprinkle with oregano, salt, and black pepper. Toss until evenly coated and spread in a single layer.
03 - Roast for 25 to 30 minutes, stirring halfway through cooking, until vegetables are tender and lightly caramelized.
04 - Place couscous in a large bowl. Pour hot vegetable broth, lemon juice, and olive oil over couscous. Cover with a lid or plastic wrap and let sit for 5 minutes. Fluff with a fork until light and separated.
05 - Reduce oven temperature to 375°F.
06 - Transfer roasted vegetables to the bowl with couscous. Add half of the crumbled feta and half of the fresh parsley. Stir gently to combine without breaking apart vegetables.
07 - Spread the couscous and vegetable mixture evenly in a greased 2-quart baking dish. Sprinkle remaining feta cheese over the top.
08 - Bake uncovered for 15 minutes until feta is slightly golden and warmed through.
09 - Remove from oven and sprinkle with remaining fresh parsley and pine nuts if desired. Serve warm.

# Expert Tips:

01 -
  • The vegetables caramelize in a way that makes you forget you're eating something healthy, all buttery and deeply flavored.
  • It's genuinely foolproof, even if your knife skills are a little rough around the edges.
  • Feta melts just enough to coat everything while still keeping its salty, creamy character that makes the whole dish feel more special than the effort you put in.
02 -
  • Don't skip the halfway stir on the vegetables or you'll end up with one side burnt and one side barely cooked, which I learned the hard way on my second attempt.
  • The couscous needs exactly hot liquid and a covered bowl, because uncovered it dries out and covered too long it gets mushy, so that 5-minute window is actually important even though it seems small.
03 -
  • If you're making this ahead, assemble everything except the final feta topping, then bake it fresh when you're ready to eat so the feta stays creamy instead of turning tough.
  • The secret to feta not disappearing into nothing is using good quality cheese and not overbaking, because cheap feta gets grainy and spreads out instead of melting into little creamy pockets.
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