Couscous with Roasted Vegetables and Feta

Couscous with Roasted Vegetables and Feta
Staff Writer
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.

6
Servings
181
Calories Per Serving
Deliver Ingredients

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

Total Fat
11g
16%
Sugar
1g
1%
Saturated Fat
9g
38%
Cholesterol
25mg
8%
Carbohydrate, by difference
14g
11%
Protein
7g
15%
Vitamin A, RAE
36µg
5%
Vitamin K (phylloquinone)
34µg
38%
Calcium, Ca
193mg
19%
Choline, total
8mg
2%
Fiber, total dietary
2g
8%
Folate, total
24µg
6%
Iron, Fe
2mg
11%
Magnesium, Mg
24mg
8%
Niacin
1mg
7%
Phosphorus, P
113mg
16%
Selenium, Se
18µg
33%
Sodium, Na
261mg
17%
Water
53g
2%
Zinc, Zn
1mg
13%

Couscous Shopping Tip

Look for whole wheat couscous for a healthier alternative.

Couscous Cooking Tip

For added flavor, heat cous cous in chicken stock or saute some carrot and onion in butter before adding water.