Lemon and Feta Roasted Vegetable Couscous Platter
This Lemon and Feta Roasted Vegetable Couscous Platter features fluffy couscous topped with colorful, caramelized roasted vegetables, tangy lemon dressing, and creamy crumbles of feta. It’s a light yet satisfying dish that brings out the best of Mediterranean flavors, ideal for picnics, potlucks, or weeknight dinners.
Time Overview
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4–6
Ingredients
For the Roasted Vegetables:
1 zucchini, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 red onion, cut into wedges
1 small eggplant, diced
1 cup cherry tomatoes
3 tablespoons olive oil
Salt and pepper to taste
1 teaspoon dried oregano
1/2 teaspoon smoked paprika (optional)
For the Couscous:
1 1/2 cups couscous
1 3/4 cups boiling water or vegetable broth
1 tablespoon olive oil or butter
Pinch of salt
For the Lemon Dressing:
Juice of 1 lemon (about 2 tablespoons)
2 tablespoons olive oil
1 teaspoon Dijon mustard
1 garlic clove, minced
1 teaspoon honey or maple syrup
Salt and black pepper to taste
To Finish:
1/2 cup crumbled feta cheese
1/4 cup chopped fresh parsley or mint
Extra lemon zest (optional)
Instructions
1. Roast the Vegetables:
Preheat oven to 425°F (220°C).
On a large baking sheet, toss zucchini, bell peppers, onion, eggplant, and cherry tomatoes with olive oil, oregano, paprika (if using), salt, and pepper.
Spread in a single layer and roast for 25–30 minutes, tossing halfway through, until veggies are tender and caramelized.
2. Prepare the Couscous:
In a large bowl, add couscous, olive oil or butter, and a pinch of salt.
Pour boiling water or broth over couscous. Stir briefly, cover, and let sit for 5 minutes.
Fluff with a fork to separate the grains.
3. Make the Lemon Dressing:
Whisk together lemon juice, olive oil, Dijon mustard, minced garlic, honey, salt, and pepper in a small bowl or jar.
4. Assemble the Platter:
Spread couscous on a serving platter.
Top with roasted vegetables.
Drizzle with lemon dressing.
Sprinkle with crumbled feta and chopped herbs.
Garnish with lemon zest if desired.
Tips & Notes
Flavor Boost: Use vegetable broth instead of water for couscous to add depth.
Make it Vegan: Omit feta or use a plant-based alternative.
Make Ahead: Roast veggies and prep couscous in advance. Assemble just before serving.
Serving Temp: This dish is delicious warm, room temp, or chilled.
Add Protein: Top with grilled chicken, chickpeas, or shrimp to turn it into a main course.
Texture Tip: Add a handful of toasted pine nuts or almonds for crunch.
Frequently Asked Questions
Q: Can I use pearl couscous instead of regular couscous?
A: Yes, but you’ll need to cook it like pasta—boil in water or broth for about 10 minutes, then drain.
Q: Can I make this ahead for meal prep?
A: Absolutely! Store components separately or assembled in the fridge for up to 3 days.
Q: How do I prevent the couscous from clumping?
A: Add olive oil or butter before pouring the water, and fluff well with a fork after it steams.
Q: What other vegetables work in this recipe?
A: Try mushrooms, carrots, asparagus, or butternut squash based on the season.
Q: Can I serve it cold?
A: Yes! It works beautifully as a chilled salad for lunch or picnics.
Nutritional Information
Calories: 320
Protein: 9g
Fat: 17g
Saturated Fat: 5g
Carbohydrates: 34g
Fiber: 5g
Sugar: 7g
Sodium: 410mg