Roasted Veggie & Feta Couscous Bake (Print Version)

A vibrant Mediterranean bake featuring roasted vegetables, fluffy couscous, and creamy feta for a satisfying vegetarian meal.

# What You'll 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 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper

→ Couscous

10 - 1 cup couscous
11 - 1 cup vegetable broth, hot
12 - 1 tablespoon 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

# How to Make It:

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.

# Expert Advice:

01 -
  • It feels fancy enough to impress guests but honest enough to make on a Tuesday night without fuss.
  • The feta gets slightly golden and creamy in the oven, which is the kind of small miracle that makes you feel like you actually know what you're doing in the kitchen.
  • You can prep everything ahead and bake it when you're ready, which means less stress when people arrive.
02 -
  • If your couscous comes out mushy instead of fluffy, you added too much broth or didn't let it rest undisturbed, which taught me to measure carefully and trust the waiting period.
  • The vegetables need to actually spread out on the baking sheet, not pile on top of each other, or you'll end up steaming them instead of caramelizing them, which is the whole point.
03 -
  • Make the couscous and prep the vegetables the night before, then just roast and bake when you're ready to eat, which is how you keep dinner from feeling chaotic.
  • If you're cooking for someone who doesn't eat dairy, skip the feta and drizzle everything with really good olive oil and extra lemon juice instead, which still tastes intentional and delicious.
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