# 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, 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
# Directions:
01 - Set oven to 425°F and allow to fully preheat.
02 - On a large baking tray, combine diced zucchini, bell peppers, red onion, and eggplant. Drizzle with olive oil and season with dried oregano, sea salt, and black pepper. Spread in an even layer and roast for 20 to 25 minutes, stirring halfway through, 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, and cover tightly. Let sit undisturbed for 5 minutes. Fluff gently with a fork, then stir in lemon zest and fresh parsley.
04 - Lower oven temperature to 375°F.
05 - In a large mixing bowl, gently combine roasted vegetables, prepared couscous, and half of the crumbled feta cheese, being careful not to break up couscous grains.
06 - Transfer the couscous and vegetable mixture to a lightly greased baking dish. Spread evenly, then top with remaining feta cheese. Sprinkle with pine nuts and chili flakes if desired.
07 - Bake for 12 to 15 minutes until feta cheese is golden and bubbling around the edges.
08 - Remove from oven and serve warm. Garnish with additional fresh parsley if desired.
