Save Experience the sun-drenched flavors of the Mediterranean with this Roasted Veggie & Feta Couscous Bake. It is a colorful and wholesome dish that brings together the sweetness of caramelized peppers and eggplant with the salty tang of crumbled feta cheese, all nestled in a bed of light, fluffy couscous.
Save This bake is perfect for those seeking a simple yet elegant meal. By roasting the vegetables first, you unlock their natural sugars, creating a depth of flavor that perfectly complements the zest of lemon and fresh parsley in the couscous.
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
For an extra punch of Mediterranean flavor, consider adding chopped sun-dried tomatoes or kalamata olives to the mixture before placing it in the baking dish.
Varianten und Anpassungen
If pine nuts are not available, toasted slivered almonds or walnuts make an excellent substitute for adding that desired crunch to the finished dish.
Serviervorschläge
While this bake is a fantastic vegetarian meal on its own, it also pairs beautifully as a side dish with grilled fish or roasted lemon herb chicken.
Save Gather your ingredients and enjoy this warm, nutritious meal that brings a wholesome touch to any weekday dinner or weekend gathering.
Recipe FAQs
- → Can I make this ahead of time?
Yes, you can roast the vegetables and prepare the couscous up to a day in advance. Store them separately in the refrigerator, then combine with fresh feta before baking. Add an extra 5-10 minutes to the baking time if baking cold.
- → What vegetables work best in this dish?
Zucchini, bell peppers, eggplant, and red onion are classic Mediterranean choices. You can also add cherry tomatoes, mushrooms, or butternut squash. Just ensure vegetables are cut to similar sizes for even roasting.
- → Is this suitable for meal prep?
Absolutely. This bake stores well in the refrigerator for 3-4 days and actually develops more flavor as the ingredients meld together. Reheat individual portions in the microwave or oven until warmed through.
- → Can I make this gluten-free?
Replace the couscous with quinoa or rice-based couscous alternative. Prepare according to package instructions and adjust the liquid ratio as needed since different grains absorb liquid differently.
- → What can I serve with this?
This pairs beautifully with grilled fish like salmon or sea bass, roasted chicken, or lamb chops. It's also substantial enough to stand alone as a vegetarian main course, perhaps with a simple green salad and crusty bread.
- → Can I freeze the leftovers?
Yes, this freezes well for up to 2 months. Portion into airtight containers and freeze. Thaw overnight in the refrigerator before reheating. Note that the texture of the vegetables will soften slightly after freezing.