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Vegetarian, Busy evenings

Couscous with roasted vegetables and feta

Couscous with roasted vegetables and feta is a vegetarian dish for 4 people, ready in 40 minutes, very easy to make, for about €2.00 per person. The vegetables roast in the oven cut into even cubes while the couscous steams and fluffs up. The key is cutting all the vegetables to the same size so they finish cooking together.

Sun drenched roasted vegetables, fluffy herbed couscous, and crumbled feta on top, an easy and bright dish.

Couscous with roasted vegetables and feta
Total time
40 min
Difficulty
Very easy
Cost per person
€2.00
Calories per person
530 kcalcalculated by Kiloach, your weight coach
Season
Summer, Fall

Zucchini, bell peppers, eggplant, and red onion roast together in the oven until tender and lightly caramelized at the edges. The couscous steams until fluffy, scented with lemon and fresh mint. Crumbled feta on top adds a salty, creamy touch that wakes up the whole dish in one bite.

This is a weeknight dish that needs almost no supervision, the oven does the work while you handle something else. It also works for a casual dinner with friends, set in the middle of the table so everyone can help themselves. Mon Chou likes this kind of recipe that tastes like summer even in fall, when the vegetables are still good at the market.

The ingredients

4 people

Pantry

  • Medium couscousoften in the pantry 300 g
  • Olive oiloften in the pantry 4 tbsp
  • Cuminoften in the pantry 1 tsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Zucchini 2
  • Red bell pepper 2
  • Eggplant 1
  • Red onion 1
  • Fresh mint 1 sprigs
  • Lemon 1

Dairy

  • Feta 200 g

Allergens Gluten, Lactose

The step by step recipe

  1. Preheat the oven to 210°C. Cut all the vegetables into cubes and toss them with oil, cumin, salt, and pepper.

    Don't salt too early, salt draws water out of the vegetables.

  2. Spread the vegetables over two baking sheets and roast them. 30 min

    Flip them halfway through, they brown on every side.

  3. Pour the couscous into a bowl with a little salt, a drizzle of oil, and an equal volume of boiling water, then cover. 5 min

    Cover with a plate, it steams and fluffs without turning gummy.

  4. Fluff the couscous with a fork and add the lemon juice and chopped mint.

    Fluff with your fingertips and a drizzle of oil, the grains won't stick together.

  5. Arrange the roasted vegetables over the couscous and scatter crumbled feta on top.

    Crumble the feta at the last moment, it stays creamy.

Our tips to get it right

  • Use baking sheets large enough that the vegetables don't overlap, otherwise they steam instead of roasting.
  • Taste the couscous before serving and adjust the lemon, some lemons are more acidic than others.
  • Keep a little raw olive oil to drizzle on just before serving, it brings out the flavor of the roasted vegetables.

The variations

  • Swap the feta for mozzarella or fresh goat cheese if you prefer a milder taste.
  • Add roasted chickpeas with the vegetables for a heartier dish.
  • For kids, serve the vegetables and feta separately from the couscous, some children prefer the elements kept apart on the plate.

What to serve it with

  • Plain yogurt or labneh
  • Black olives on the side
  • Fresh mint tea

Storage

This dish keeps for 2 to 3 days in the refrigerator in a sealed container. It doesn't freeze well because the couscous turns mushy once thawed. Reheat it gently in a pan or the microwave, with a splash of water to bring back the couscous's fluffiness.

Questions about this dish

Can I use bulgur or quinoa instead of couscous?

Yes, bulgur and quinoa both work well in place of couscous. Just adjust the cooking time and water amount according to the package instructions.

Can I roast the vegetables ahead of time?

Yes, you can roast them the day before and warm them in the oven for a few minutes before serving. The couscous, though, is best made right before the meal.

How do I keep the couscous from turning mushy?

Use an equal volume of boiling water to couscous and cover it right away. Then fluff it with a fork and a drizzle of oil to separate the grains well.

What kind of feta works best here?

A classic sheep's milk feta sold in a block, packed in brine, holds its creamy texture better than pre-crumbled feta from a bag. Crumble it yourself at the last moment for the best texture.

How long does it take to make a couscous with roasted vegetables and feta?

Count 40 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a couscous with roasted vegetables and feta?

About 530 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a couscous with roasted vegetables and feta cost?

About €2.00 per serving, or €8.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Always check the labels of the products you buy.

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