🥗 Roasted Veggie Feta Couscous
🛒 Ingredients (Serves 3–4)
For the roasted veggies:
- 1 zucchini, sliced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 red onion, sliced
- 1 cup cherry tomatoes
- 2 tbsp olive oil
- 1 tsp dried oregano
- ½ tsp paprika
- Salt & black pepper, to taste
For the couscous:
- 1 cup couscous
- 1 cup hot vegetable broth (or water)
- 1 tbsp olive oil
- Pinch of salt
For finishing:
- 100–150g feta cheese, crumbled
- Juice of ½–1 lemon
- 2 tbsp fresh parsley or mint, chopped
- Optional: olives or chickpeas for extra flavor/protein
🔪 Instructions
1. Roast the Veggies
- Preheat oven to 200°C (400°F)
- Toss zucchini, peppers, onion, and tomatoes with olive oil, oregano, paprika, salt, and pepper
- Spread on a baking tray and roast for 20–25 minutes until tender and slightly charred
2. Prepare Couscous
- Place couscous in a bowl with salt and olive oil
- Pour over hot broth, cover, and let sit for 5 minutes
- Fluff with a fork
3. Combine
- Add roasted veggies to the couscous
- Toss gently with lemon juice and herbs
4. Finish
- Sprinkle crumbled feta on top
- Add olives or chickpeas if using
🍽️ Serving Ideas
- Serve warm or chilled as a salad
- Pair with grilled chicken or fish
- Great for meal prep lunches
💪 Nutrition Highlights
- Balanced carbs + healthy fats
- Rich in fiber and vitamins
- Can be made higher-protein with chickpeas or grilled chicken
❓ Q & A
Q: Can I use another grain?
Yes—try quinoa, bulgur, or even brown rice.
Q: How do I make it vegan?
Skip feta or use a plant-based alternative.
Q: Can I store it?
Keeps well in the fridge for up to 3 days—flavors get even better!
Q: What dressing can I add?
A drizzle of tahini or a light vinaigrette works beautifully.
