Herbed Lemon Couscous with Roasted Vegetables and Feta
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Enjoy a fresh and hearty Mediterranean-inspired couscous salad topped with roasted seasonal vegetables, tangy feta cheese, and toasted pine nuts. Herbed with parsley and mint, and brightened by lemon zest, this dish is perfect as a vegetarian main or a colorful side. Delicious both warm and cold, it’s ideal for meal prepping or entertaining.
Prep time
15 min
Cook time
25 min
Servings
4
Calories
320 kcal
Herbed Lemon Couscous with Roasted Vegetables and Feta is a vibrant, satisfying vegetarian dish that bursts with Mediterranean-inspired flavors. The foundation of the recipe is light, fluffy couscous, delicately infused with fresh parsley, mint, and the zest and juice of a lemon, making each bite refreshing and aromatic. Colorful vegetables—such as bell peppers, zucchini, and cherry tomatoes—are tossed in olive oil, salt, pepper, garlic, and a touch of cumin, then roasted until tender and lightly caramelized. The warm vegetables are then mixed into the couscous, creating an appealing contrast of textures. Crumbled feta cheese is sprinkled on top for a creamy, tangy finish, while toasted pine nuts add a delightful crunch. This dish is perfect as a standalone meal for lunch or dinner or as a side for grilled fish or chicken. Its harmonious blend of herbs and citrus makes it a bright, healthy option any time of the year. The preparation is approachable for home cooks and can be made ahead, making it both convenient and delicious for family gatherings or meal prep.
Ingredients
Servings
- 1 cup couscous
- 1.25 cups boiling water or vegetable broth
- 4 tablespoons olive oil
- 1 medium lemon (zest and juice)
- 0.25 cup fresh parsley (chopped)
- 2 tablespoons fresh mint (chopped)
- 1 large bell pepper (any color) (diced)
- 1 medium zucchini (diced)
- 1 cup cherry tomatoes (halved)
- 2 cloves garlic (minced)
- 0.5 teaspoon ground cumin
- 0.5 cup feta cheese (crumbled)
- 2 tablespoons pine nuts (toasted)
- salt and pepper (to taste)
Directions
1. Preheat your oven to 220°C (428°F).
2. Toss the diced bell pepper, zucchini, and cherry tomatoes with 2 tablespoons olive oil, minced garlic, cumin, salt, and pepper. Spread on a baking sheet.
3. Roast vegetables in the oven for 20-25 minutes, stirring halfway through, until tender and slightly browned.
4. Meanwhile, place couscous in a large bowl. Pour boiling water or broth over it, cover, and let sit for 5 minutes. Fluff with a fork.
5. Add remaining olive oil, lemon zest, lemon juice, parsley, and mint to the couscous. Mix gently.
6. Fold in the roasted vegetables and half of the feta cheese. Taste and adjust seasoning as needed.
7. Transfer to a serving dish and top with the remaining feta and toasted pine nuts. Serve warm or chilled.
About the author
Jamie Oliver
Healthy cooking
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