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Overhead view of roasted vegetable couscous in a shallow bowl, topped with crumbled feta, olives, and parsley on a linen napkin.

Roasted Mediterranean Vegetables with Couscous

Roasted zucchini, eggplant, and peppers tossed with couscous, feta, olives, and lemon juice, ready in about 50 minutes.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 451
Ingredients Method Notes

Ingredients
  

For the Roasted Vegetables
  • 1 zucchini medium (about 200 g); cut into half-moons
  • 1 red bell pepper (about 150 g); cut into chunks
  • 1 eggplant small (about 250 g); cut into 2 cm cubes
  • 1 red onion (about 120 g); cut into wedges
  • 200 g cherry tomatoes left whole
  • 3 cloves garlic smashed
  • 3 tbsp olive oil
  • 1 tsp dried oregano
  • 1/2 tsp salt plus more to taste
  • 1/4 tsp black pepper
For the Couscous
  • 200 g couscous regular fine couscous
  • 250 ml vegetable stock boiling
  • 1 tbsp olive oil
  • 1 lemon juice lemon, juiced
  • 100 g feta crumbled
  • 60 g kalamata olives pitted and halved
  • 15 g fresh parsley chopped

Method
 

Roast the Vegetables
  1. Heat the oven to 200 C / 400 F. Line a sheet pan (33 x 46 cm / 13 x 18 inch) with parchment paper.
  2. In a large mixing bowl, toss the zucchini, bell pepper, eggplant, onion, and garlic with 3 tbsp olive oil, the oregano, salt, and pepper.
  3. Spread the vegetables on the sheet pan in a single layer, giving them space so they roast instead of steam. Roast for 20 minutes.
  4. Add the cherry tomatoes to the pan, toss gently, and roast for another 8 to 10 minutes, until the vegetables are soft and charred at the edges.
Cook the Couscous
  1. While the vegetables roast, bring the vegetable stock to a boil in a small saucepan.
  2. Put the couscous in a large heatproof bowl. Pour the boiling stock over it, cover, and let it sit for 5 minutes until the liquid is absorbed.
  3. Fluff the couscous with a fork to break up any clumps. Drizzle with 1 tbsp olive oil and the lemon juice.
Assemble the Bowl
  1. Add the roasted vegetables to the couscous and toss gently to combine.
  2. Fold in the olives, feta, and parsley.
  3. Taste and add more salt if needed. Serve warm or at room temperature.

Notes

  • Roast vegetables in a single layer, don't crowd the sheet pan.
  • Let couscous steam covered for a full 5 minutes before fluffing.
  • Feta and olives are salty, taste before adding more salt.
  • Serve warm, at room temp, or chilled the next day.