Are you ready to elevate your weeknight dinners with a burst of Mediterranean flavors? This Roasted Veggies and Feta Couscous recipe is not only a feast for the eyes but also a delight for your taste buds! With vibrant vegetables caramelized to perfection and creamy feta cheese crumbled on top, this dish promises to be a crowd-pleaser. Plus, it's quick and easy to prepare, making it the perfect solution for busy evenings. Dive into this recipe and discover how to create a wholesome meal that will leave you and your loved ones coming back for seconds!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- 1 cup couscous
- 2 cups mixed vegetables (bell peppers, zucchini, carrots)
- 100g feta cheese, crumbled
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). This temperature is ideal for roasting the vegetables, allowing them to caramelize and develop rich flavors.
- Prepare the mixed vegetables by washing and chopping them into bite-sized pieces. Aim for uniform sizes to ensure even cooking. You can use a combination of bell peppers (any color), zucchini, and carrots for a colorful mix.
- In a large mixing bowl, toss the chopped vegetables with 1 tablespoon of olive oil, dried oregano, salt, and pepper to taste. Make sure the vegetables are evenly coated with the oil and seasonings.
- Spread the seasoned vegetables in a single layer on a baking sheet lined with parchment paper. This helps with even roasting and makes cleanup easier.
- Roast the vegetables in the preheated oven for about 25-30 minutes, or until they are tender and slightly caramelized. Stir the vegetables halfway through the cooking time to ensure even roasting.
- While the vegetables are roasting, prepare the couscous. In a medium saucepan, bring 1 cup of water to a boil. Once boiling, add the couscous and a pinch of salt, then remove the saucepan from the heat.
- Cover the saucepan with a lid and let the couscous steam for about 5 minutes, or until all the water has been absorbed. After 5 minutes, fluff the couscous with a fork to separate the grains.
- Once the vegetables are done roasting, remove them from the oven and let them cool slightly. Then, add the roasted vegetables to the couscous.
- Drizzle the remaining tablespoon of olive oil over the couscous and vegetables, and gently mix everything together to combine. Adjust the seasoning with more salt and pepper if needed.
- Finally, crumble the feta cheese over the couscous and roasted vegetables. Gently fold it in, ensuring it is evenly distributed throughout the dish.
- Serve the roasted veggies and feta couscous warm, garnished with fresh herbs if desired. Enjoy your Mediterranean-inspired meal!
Tips
- Choose Seasonal Veggies: For the best flavor and freshness, opt for seasonal vegetables. Feel free to mix and match based on what you have on hand or what’s in season.
- Cut Uniformly: To ensure even cooking, chop your vegetables into similar-sized pieces. This will help them roast uniformly and enhance the overall texture of the dish.
- Don’t Skip the Fluffing: After steaming the couscous, fluff it with a fork to separate the grains. This simple step will prevent it from becoming clumpy and ensure a light, airy texture.
- Experiment with Herbs: While oregano adds a lovely flavor, don’t hesitate to experiment with other herbs like thyme or rosemary for a different twist. Fresh herbs can also elevate the dish even further!
- Make It a Meal: To turn this dish into a complete meal, consider adding a protein such as grilled chicken or chickpeas. This will make it even more filling and satisfying.
- Garnish for Presentation: A sprinkle of fresh herbs or a drizzle of balsamic glaze before serving can add a beautiful touch and enhance the flavors even more.
- Store Leftovers Wisely: If you have leftovers, store the couscous and roasted veggies separately to maintain their texture. Reheat gently to enjoy the next day!
Nutrition Facts
Calories: 280kcal
Carbohydrates: 35g
Protein: 10g
Fat: 12g
Saturated Fat: 5g
Cholesterol: 25mg
