Mediterranean Roasted Vegetable Couscous
Bursting with vibrant colors and bold Mediterranean flavors, this Mediterranean Roasted Vegetable Couscous is a wholesome, hearty dish perfect for any occasion. Featuring tender zucchini, bell peppers, eggplant, and cherry tomatoes roasted to caramelized perfection with smoked paprika, oregano, and thyme, these vegetables are paired with fluffy couscous infused with savory vegetable broth. A drizzle of lemon juice adds a bright tang, while fresh parsley and creamy feta cheese bring a refreshing layer of texture and richness. Ready in under an hour, this dish is ideal as a vegetarian main course or a versatile side for your favorite proteins. Serve it warm or at room temperature for a guaranteed crowd-pleaser that celebrates the essence of Mediterranean cuisine.
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Recipe Information
Ingredients
- 2 medium zucchini
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1 medium eggplant
- 2 cups cherry tomatoes
- 1 medium red onion
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 1.5 cups couscous
- 1.5 cups vegetable broth
- 2 tablespoons lemon juice
- 0.5 cup fresh parsley
- 0.5 cup feta cheese
Instructions
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
Chop the zucchini, red bell pepper, yellow bell pepper, and eggplant into 1-inch pieces. Slice the red onion into wedges. Leave the cherry tomatoes whole.
Place all the chopped vegetables on the baking sheet. Drizzle with 3 tablespoons of olive oil, and sprinkle with dried oregano, dried thyme, smoked paprika, kosher salt, and black pepper. Toss to coat the vegetables evenly.
Roast the vegetables in the oven for 25-30 minutes, stirring halfway through, until they are tender and slightly caramelized.
While the vegetables are roasting, bring 1.5 cups of vegetable broth to a boil in a medium saucepan. Remove it from the heat and stir in the couscous. Cover with a lid and let it sit for 5 minutes, then fluff with a fork.
Once the vegetables are roasted, transfer them to a large mixing bowl. Add the cooked couscous, lemon juice, and chopped fresh parsley. Gently toss to combine.
Crumble the feta cheese over the top before serving.
Serve warm or at room temperature. Enjoy your Mediterranean Roasted Vegetable Couscous!
Nutrition Facts
Calories |
1489 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.2 g | 85% | |
| Saturated Fat | 18.0 g | 90% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 7102 mg | 309% | |
| Total Carbohydrate | 193.4 g | 70% | |
| Dietary Fiber | 39.3 g | 140% | |
| Total Sugars | 69.9 g | ||
| Protein | 44.4 g | 89% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 705 mg | 54% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 4897 mg | 104% | |
*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.
