Lemon and Feta Roasted Couscous Platter
A vibrant platter featuring fluffy roasted couscous, lemony herbs, roasted vegetables, and creamy feta.
It’s light yet satisfying — perfect for lunch, dinner, or a colorful side.
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Serves: 3–4
Ingredients
For the Roasted Vegetables
1 cup cherry tomatoes, halved
1 zucchini, diced
1 red bell pepper, diced
1 small red onion, sliced
1 ½ tbsp olive oil
½ tsp oregano
Salt & pepper
For the Couscous
1 ¼ cup couscous
1 ½ cup hot vegetable or chicken broth
1 tbsp olive oil
Zest of 1 lemon
Salt to taste
For the Lemon Dressing
3 tbsp olive oil
2 tbsp fresh lemon juice
1 tsp honey or pinch of sugar
1 small garlic clove, minced
½ tsp oregano
Salt & pepper
Toppings
½ cup feta cheese, crumbled
¼ cup fresh parsley, chopped
Optional: olives, pine nuts, mint, or arugula
Instructions
1. Roast the Vegetables
Preheat oven to 425°F (220°C).
Toss tomatoes, zucchini, bell pepper, and red onion with olive oil, oregano, salt, and pepper.
Spread on a baking tray and roast 15–18 minutes
, until soft and lightly browned.
2. Prepare the Couscous
Add couscous to a large bowl.
Mix in olive oil, lemon zest, and a pinch of salt.
Pour hot broth over the couscous, cover the bowl, and let sit 5 minutes.
Fluff with a fork.
3. Make the Lemon Dressing
Whisk together olive oil, lemon juice, honey, garlic, oregano, salt, and pepper.
4. Assemble the Platter
Spread couscous on a big serving plate.
Top with roasted vegetables.
Drizzle with lemon dressing.
Sprinkle generously with feta and parsley.
Add optional toppings like olives, mint, or toasted nuts.
Tips & Variations
Add roasted chickpeas for extra protein.
Replace couscous with pearl couscous, quinoa, or bulgur.
Mix in fresh spinach — it wilts beautifully with warm couscous.
For richer flavor, add sun-dried tomatoes or basil pesto.
Nutritional Information
Calories: ~360 kcal
Protein: 10g
Carbs: 44g
Fat: 15g
Fiber: 5g