2.4
5 ratings

Couscous with Roasted Vegetables and Feta

Couscous with Roasted Vegetables and Feta
Jane Bruce

Couscous with Roasted Vegetables and Feta

This side dish can also serve as a meal on its own, but it's great as an accompaniment to a protein like grilled chicken or fresh fish. It's quick and easy to make, and you can use any combination of vegetables you like.

Click here to see Make Dinner More Interesting — 8 Great Side Dish Recipes.

Ingredients

  • 1 red onion, cut into 1-inch pieces
  • 1 eggplant, cut into 1-inch pieces
  • 1 zucchini, cut into 1-inch pieces
  • 1 red bell pepper, cut into 1-inch pieces
  • 3 cloves garlic, cut into thirds
  • 2 Tablespoons olive oil
  • 2 Teaspoons dried basil
  • 1 Teaspoon dried oregano
  • 1 Teaspoon chile flakes, or to taste
  • Salt and pepper, to taste
  • 1 1/2 Cup couscous
  • 6 Ounces feta, crumbled

Directions

Preheat the oven to 375 degrees.

Toss the onion, eggplant, zucchini, bell pepper, and garlic with the olive oil and seasonings. Spread the vegetable mixture on a foil-lined baking sheet. Place in the oven and bake until the vegetables are nicely roasted, about 25 minutes. Remove from the oven.

Meanwhile, cook the couscous according to the package directions. Fluff with a fork. Mix together the couscous, vegetables, and feta until well combined. Serve warm or at room temperature.

Nutritional Facts
Servings6
Calories Per Serving326
Total Fat11g17%
Sugar7gN/A
Saturated5g25%
Cholesterol25mg8%
Protein12g23%
Carbs46g15%
Vitamin A77µg9%
Vitamin B120.5µg8%
Vitamin B60.4mg20.7%
Vitamin C35mg59%
Vitamin D0.1µgN/A
Vitamin E1mg7%
Vitamin K15µg19%
Calcium184mg18%
Fiber6g26%
Folate (food)60µgN/A
Folate equivalent (total)60µg15%
Iron2mg8%
Magnesium52mg13%
Monounsaturated5gN/A
Niacin (B3)3mg14%
Phosphorus220mg31%
Polyunsaturated0.9gN/A
Potassium486mg14%
Riboflavin (B2)0.4mg21.7%
Sodium567mg24%
Thiamin (B1)0.2mg12.7%
Zinc2mg10%