Herbed Lemon Couscous with Roasted Vegetables and Feta

A vibrant dish featuring fluffy couscous infused with lemon and herbs, topped with roasted vegetables and feta cheese.

Ingredients

• 1 cup couscous
• 1 1/2 cups vegetable broth
• 1/4 cup lemon juice
• 2 tablespoons olive oil
• 1 teaspoon lemon zest, grated
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 2 zucchini, diced
• 1 red bell pepper, chopped
• 1 red onion, sliced
• 1/2 cup feta cheese, crumbled
• 1/4 teaspoon black pepper
• to taste salt
• 2 tablespoons fresh parsley, chopped

Instructions

1. Preheat oven to 400°F (200°C).
2. In a baking sheet, toss diced zucchini, chopped red bell pepper, and sliced red onion with 1 tablespoon of olive oil. Season with salt and pepper.
3. Roast vegetables in the oven for 20-25 minutes, until tender and slightly browned.
4. In a medium saucepan, bring vegetable broth to a boil.
5. Stir in couscous, lemon juice, lemon zest, oregano, and thyme. Remove from heat and cover, letting it sit for 5 minutes.
6. Fluff the couscous with a fork and drizzle with remaining olive oil.
7. Stir in roasted vegetables and crumbled feta cheese.
8. Garnish with chopped fresh parsley before serving.

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