Mediterranean Roasted Vegetable Couscous
Colorful Mediterranean vegetables roasted to perfection over fluffy couscous. Fresh herbs and feta make this vegetarian dish shine.
AI SCORE
89
/100
⏱️
55 min
Time
👥
6 people
Servings
🔥
295 kcal
Calories
📊
easy
Difficulty
Ingredients
- 1 large eggplant diced
- 2 zucchini sliced
- 1 red bell pepper chopped
- 1 yellow bell pepper chopped
- 1 red onion sliced
- 4 tbsp olive oil
- 2 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 1 1/2 cups couscous
- 2 1/4 cups vegetable broth
- 1/2 cup feta cheese crumbled
- 1/4 cup fresh parsley chopped
- 2 tbsp lemon juice
Instructions
1
Preheat oven to 425°F and line baking sheet with parchment
2
Toss diced vegetables with olive oil, oregano, salt, and pepper
3
Spread vegetables on baking sheet in single layer
4
Roast 25-30 minutes until tender and lightly caramelized
5
Meanwhile, bring vegetable broth to boil in medium saucepan
6
Stir in couscous, cover, and remove from heat for 5 minutes
7
Fluff couscous with fork and transfer to serving bowl
8
Top with roasted vegetables, feta, parsley, and lemon juice
🤖
AI Generated & Quality Checked
This recipe was generated by AI and verified before going live — completeness, ratios, logic and prep time all checked.
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