Lemon & Feta Roasted Vegetables Couscous Platter
Description:
This vibrant Mediterranean-inspired platter brings together fluffy couscous, zesty roasted vegetables, tangy lemon, and creamy feta cheese. It’s refreshing yet hearty — perfect for a light lunch, dinner, or even meal prep. It’s colorful, nutrient-dense, and packs an explosion of flavors with every bite!
Ingredients (Serves 4-6):
For the Roasted Vegetables:
1 medium zucchini, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 red onion, slice
1 small eggplant, diced
1 cup cherry tomatoes, halved
2 tablespoons olive oil
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon dried oregano
Salt and pepper, to taste
For the Couscous:
1 ½ cups couscous
1 ¾ cups vegetable broth (or water)
1 tablespoon olive oil
Juice and zest of 1 lemon
Salt, to taste
Toppings:
¾ cup crumbled feta cheese
¼ cup chopped fresh parsley (or mint)
Lemon wedges for serving
Extra virgin olive oil (for drizzling)
Instructions:
Step 1: Roast the Vegetables
Preheat your oven to 400°F (200°C).
Toss all chopped vegetables in olive oil, paprika, cumin, oregano, salt, and pepper.
Spread evenly on a baking tray lined with parchment paper.
Roast for 20-25 minutes, stirring halfway through, until tender and slightly caramelized.
Step 2: Prepare the Couscous
In a pot, bring the vegetable broth to a boil.
Stir in the couscous and olive oil, then remove from heat and cover tightly with a lid.
Let sit for 5 minutes, then fluff with a fork.
Stir in the lemon zest, lemon juice, and a pinch of salt.
Step 3: Assemble the Platter
Spread the couscous on a large serving platter.
Top with the roasted vegetables.
Sprinkle generously with crumbled feta and chopped parsley.
Drizzle with a little extra virgin olive oil.
Serve with lemon wedges on the side.
Time Breakdown:
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: ~40 minutes
Nutritional Information (Per Serving, approx.):
(based o
n 6 servings)
Nutrient Amount
Calories 320 kcal
Protein 9 g
Fat 14 g
Saturated Fat