🌿 Lemon & Feta Roasted Vegetable Couscous Platter
✨ Description:
This vibrant and refreshing couscous platter is a celebration of Mediterranean flavors. Roasted zucchini, bell peppers, and red onion are seasoned with herbs and paprika, then tossed with fluffy couscous, zesty lemon, creamy feta, and fresh parsley. It’s light yet satisfying — perfect as a side dish or a vegetarian main.
📝 Ingredients:
- 1 cup couscous
- 1 1/4 cups vegetable broth (for extra flavor; water can be used)
- 1 zucchini, chopped
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 small red onion, sliced
- 1 tablespoon olive oil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon paprika
- Salt and black pepper, to taste
- 1/4 cup crumbled feta cheese
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons chopped fresh parsley
- Optional: a few cherry tomatoes, halved for color and sweetness
👩🍳 Instructions:
- Preheat the oven to 425°F (220°C).
- Prepare the vegetables: In a mixing bowl, toss zucchini, red and yellow peppers, and red onion with olive oil, oregano, paprika, salt, and pepper. Spread on a baking sheet.
- Roast for 20–25 minutes, until vegetables are tender and slightly caramelized.
- Prepare the couscous: In a pot, bring vegetable broth to a boil. Remove from heat, stir in couscous, cover, and let sit for 5 minutes. Fluff with a fork.
- Assemble the platter: In a large bowl or serving dish, combine couscous with roasted vegetables, lemon juice, lemon zest, and parsley.
- Top with feta cheese and optional cherry tomatoes.
- Serve warm or chilled — both ways are delicious!
📝 Notes:
- You can substitute pearl couscous (Israeli couscous) if preferred — adjust cooking time accordingly.
- Add chickpeas or grilled tofu to boost protein for a more complete meal.
- Use roasted garlic or a dash of chili flakes if you want to amp up the flavor.
- Keeps well in the fridge for up to 3 days — great for meal prep!
💡 Tips:
- Zest the lemon before juicing for ease.
- Roast vegetables in a single layer for best caramelization.
- Crumble the feta with your fingers instead of cutting — it spreads flavor more evenly.
- If serving cold, let the couscous cool before mixing in the cheese to avoid melting.
🍽️ Servings:
Makes approximately 4 servings as a side, or 2 servings as a main dish.
🧾 Nutritional Info (Per Serving – Side):
- Calories: ~220
- Protein: 6g
- Carbohydrates: 28g
- Fat: 10g
- Fiber: 3g
- Sugar: 5g
- Sodium: ~300mg
Note: Nutritional values may vary slightly based on brands and specific ingredient quantities.
🌱 Health Benefits:
- Lemon & parsley offer a fresh dose of Vitamin C and antioxidants.
- Vegetables provide fiber, vitamins A & C, and promote gut health.
- Feta cheese adds calcium and a touch of healthy fat.
- Whole grain couscous gives energy and supports digestion (look for whole wheat if available).
❓ Q&A Section
Q: Can I make this vegan?
A: Yes! Just omit the feta or use a plant-based feta alternative.
Q: Can I serve it cold?
A: Absolutely — it makes a wonderful chilled salad for lunches and picnics.
Q: What proteins pair well with this?
A: Grilled chicken, chickpeas, lentils, or even shrimp would work beautifully.
Q: Can I use quinoa or bulgur instead of couscous?
A: Yes, both are excellent swaps — just follow their respective cooking instructions.
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