Herbed Lemon Couscous with Roasted Vegetables and Feta

Herbed Lemon Couscous with Roasted Vegetables and Feta

Fluffy couscous tossed with bright lemon, roasted vegetables, and tangy feta.

Total 45 min Makes 6 servings Calories 310/serving

Dietary

Vegetarian, Pescatarian, Halal, Kosher

Allergens

Dairy, Tree nuts, Wheat

Zucchini, bell pepper, and red onion roast until caramelized, then fold into lemony couscous with fresh herbs and crumbled feta. It's a versatile side dish that works warm or at room temperature, suited for weeknight dinners, potlucks, or make-ahead lunches.

Ingredients

  • 1 zucchini, cut into half-moons
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 red onion, cut into 1-inch wedges
  • 1 cup cherry tomatoes, halved
  • 4 tablespoons olive oil, divided
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper, plus more to taste
  • 1 1/2 cups dry couscous
  • 1 1/2 cups vegetable broth
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • 1/3 cup fresh parsley, chopped
  • 2 tablespoons fresh mint, chopped
  • 2/3 cup feta cheese, crumbled
  • 1/4 cup pine nuts, toasted

Method

  1. Preheat the oven to 425°F and line a 9x13-inch baking sheet with parchment paper.

  2. Toss the zucchini, bell pepper, red onion, and cherry tomatoes with 3 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper on the prepared baking sheet.

  3. Roast the vegetables, stirring once halfway through, until tender and lightly caramelized at the edges.

  4. While the vegetables roast, bring the vegetable broth to a boil in a 6-quart saucepan.

  5. Stir in the couscous, cover, remove from heat, and let stand until the liquid is absorbed.

  6. Fluff the couscous with a fork, then drizzle with the remaining 1 tablespoon olive oil and the lemon juice.

  7. Fold the roasted vegetables, lemon zest, parsley, and mint into the couscous.

  8. Season with additional salt and pepper to taste, then top with crumbled feta and toasted pine nuts before serving.

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    Herbed Lemon Couscous with Roasted Vegetables and Feta

    Zucchini, bell pepper, and red onion roast until caramelized, then fold into lemony couscous with fresh herbs and crumbled feta. It's a versatile side dish that works warm or at room temperature, suited for weeknight dinners, potlucks, or make-ahead lunches.

    45 min 6 servings 310 cal

    Ingredients

    • 1 zucchini, cut into half-moons
    • 1 red bell pepper, cut into 1-inch pieces
    • 1 red onion, cut into 1-inch wedges
    • 1 cup cherry tomatoes, halved
    • 4 tablespoons olive oil, divided
    • 1/2 teaspoon salt, plus more to taste
    • 1/4 teaspoon black pepper, plus more to taste
    • 1 1/2 cups dry couscous
    • 1 1/2 cups vegetable broth
    • 2 tablespoons lemon juice
    • 1 teaspoon lemon zest
    • 1/3 cup fresh parsley, chopped
    • 2 tablespoons fresh mint, chopped
    • 2/3 cup feta cheese, crumbled
    • 1/4 cup pine nuts, toasted

    Method

    1. 1

      Preheat the oven to 425°F and line a 9x13-inch baking sheet with parchment paper.

    2. 2

      Toss the zucchini, bell pepper, red onion, and cherry tomatoes with 3 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper on the prepared baking sheet.

    3. 3

      Roast the vegetables, stirring once halfway through, until tender and lightly caramelized at the edges.

    4. 4

      While the vegetables roast, bring the vegetable broth to a boil in a 6-quart saucepan.

    5. 5

      Stir in the couscous, cover, remove from heat, and let stand until the liquid is absorbed.

    6. 6

      Fluff the couscous with a fork, then drizzle with the remaining 1 tablespoon olive oil and the lemon juice.

    7. 7

      Fold the roasted vegetables, lemon zest, parsley, and mint into the couscous.

    8. 8

      Season with additional salt and pepper to taste, then top with crumbled feta and toasted pine nuts before serving.