Mediterranean Couscous and Vegetables
Bursting with vibrant flavors and wholesome ingredients, Mediterranean Couscous and Vegetables is a quick and colorful dish that’s perfect for weeknight dinners or elegant gatherings. This recipe features fluffy couscous tossed with oven-roasted vegetables like zucchini, eggplant, and cherry tomatoes, all seasoned with a fragrant blend of oregano and thyme. A drizzle of zesty lemon juice, a sprinkle of fresh parsley, and the creamy tang of crumbled feta cheese bring it all together, while briny black olives add a delicious Mediterranean touch. Ready in just 40 minutes, this versatile dish can be served warm or at room temperature and works beautifully as a hearty vegetarian main course or a flavorful side. Packed with texture, nutrition, and bold Mediterranean flavors, it's a meal everyone will love!
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Recipe Information
Ingredients
- 1 cup couscous
- 1.25 cups water
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1 red bell pepper
- 1 zucchini
- 1 eggplant
- 1 cup cherry tomatoes
- 1 red onion
- 2 garlic cloves
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 2 tablespoons lemon juice
- 2 tablespoons fresh parsley
- 0.5 cup crumbled feta cheese
- 0.5 cup black olives
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Chop the red bell pepper, zucchini, and eggplant into bite-sized pieces. Slice the red onion into wedges and halve the cherry tomatoes. Mince the garlic cloves.
Place the chopped vegetables (except the cherry tomatoes) on the prepared baking sheet. Drizzle with 2 tablespoons of olive oil, sprinkle with dried oregano, dried thyme, and 1/2 teaspoon of salt. Toss to combine and spread the vegetables evenly.
Roast the vegetables in the oven for 20 minutes, adding the cherry tomatoes to the sheet for the last 5 minutes of roasting.
Meanwhile, bring 1.25 cups of water to a boil in a medium saucepan. Add 1 tablespoon of olive oil and 1/2 teaspoon of salt to the water.
Remove the saucepan from heat and stir in the couscous. Cover the saucepan with a lid and let it sit for 5 minutes. Fluff the couscous with a fork.
Once the vegetables are roasted, combine them with the couscous in a large mixing bowl.
Drizzle lemon juice over the couscous and vegetables. Add chopped fresh parsley, crumbled feta cheese, and black olives. Toss well to combine.
Serve warm or at room temperature. Enjoy your Mediterranean Couscous and Vegetables as a main dish or a side!
Nutrition Facts
Calories |
243 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.6 g | 20% | |
| Saturated Fat | 4.1 g | 21% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 13 mg | 4% | |
| Sodium | 899 mg | 39% | |
| Total Carbohydrate | 20.7 g | 8% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 5.1 g | ||
| Protein | 6.4 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 108 mg | 8% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 382 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
