Roasted Veggie Feta Couscous Bake (Printable)

Vibrant Mediterranean bake with roasted vegetables, fluffy couscous, and creamy feta cheese. Ready in under an hour.

# 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, 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 hot vegetable broth
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:

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 Tips:

01 -
  • Everything happens in one baking dish, which means minimal cleanup and maximum relaxation time.
  • The roasted vegetables get sweet and caramelized while the couscous soaks up all those juices, making each bite taste naturally rich.
  • It bridges the gap between side dish and light main course, so it works whether you're feeding vegetarians or serving alongside grilled fish.
02 -
  • Don't skip stirring the vegetables halfway through roasting, because that bottom layer will brown faster than the top layer wants to, and you need an even caramelize across everything.
  • If your couscous sits longer than 5 minutes before mixing, it can get gummy and dense, so timing this step matters more than you'd think for keeping it light and fluffy.
03 -
  • Roast your vegetables on a rimmed sheet with good air circulation underneath, which helps the bottoms brown instead of steam and stick to the pan.
  • Taste the couscous mixture before adding all the feta because you want the cheese to season it, not overwhelm it, so adjust salt carefully if your broth was already salty.
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