Roasted Veggie & Feta Couscous Bake (Printable)

Colorful roasted vegetables and fluffy couscous topped with golden, bubbly feta in this easy Mediterranean bake.

# Ingredient List:

→ 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 (6.3 ounces)
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)

# How to Make:

01 - Preheat 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 boiling vegetable broth over couscous, add 1 tablespoon olive oil, cover, and let sit for 5 minutes. Fluff with a fork and stir in lemon zest and parsley.
04 - Reduce oven temperature to 375°F.
05 - In a large bowl, gently combine roasted vegetables, couscous, and half the crumbled feta.
06 - Transfer mixture to a lightly greased baking dish. Top with remaining feta and sprinkle with pine nuts and chili flakes if desired.
07 - Bake for 12 to 15 minutes, until feta is golden and bubbly.
08 - Serve warm, garnished with extra parsley if desired.

# Expert Tips:

01 -
  • It comes together in under an hour and tastes like you spent all day in the kitchen.
  • Works perfectly as a side dish or hearty vegetarian main, so it fits whatever you're in the mood for.
  • Roasted vegetables become sweet and tender, creating the perfect base for creamy, salty feta.
02 -
  • Don't skip stirring the vegetables halfway through roasting—the flat side against the pan gets the best caramelization, but you need both sides to develop flavor.
  • If you add vegetables with high water content like tomatoes, do so after roasting rather than before, or they'll steam instead of caramelize.
03 -
  • Pat vegetables dry with paper towels before roasting so they caramelize rather than steam—this small step makes an enormous difference in flavor and texture.
  • Save some of the vegetable broth liquid to drizzle over individual servings if the dish seems dry, as ovens vary and couscous absorption can differ.
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