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You are here: Home / Recipes / Greek Cuisine

Couscous with Roasted Veggies, Chickpeas, and Feta

📋 Modified: Jan 29, 2025 Published: Jan 22, 2025 by 👩🏻‍🍳 Jami Powell · This post may contain affiliate links · Leave a Comment

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Looking for a healthy and delicious dish? Couscous with Roasted Veggies, Chickpeas, and Feta is a Mediterranean-inspired recipe made with pearl couscous and loads of fresh veggies. Perfect for meal prep or a quick weeknight dinner, this vegetarian recipe is packed with flavor and nutrients.

For another wholesome meal, try our Healthy Quinoa Power Bowl with Chickpeas and Avocado, or enjoy similar flavors in a Smashed Chickpea and Avocado Sandwich for a quick, protein-packed lunch!

Couscous with roasted veggies, chickpeas, and feta hero image close up in bowl with lemon garnish.

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Couscous, a staple in Mediterranean and North African cuisine, is made from semolina flour and is often served as a side or mixed into hearty dishes. Pearl couscous, a larger toasted variety developed in Israel, adds a deliciously chewy texture.

For a heartier Mediterranean meal, serve this couscous alongside our Authentic Greek Hummus or pair it with our One Pan Greek Lemon Chicken with Roasted Potatoes for a protein-packed dish!

Jump to:
  • Why We Love This Recipe
  • Couscous with Roasted Veggies Ingredients
  • Substitutions & Variations
  • How To Make Couscous with Roasted Veggies and Feta
  • Expert Tips for Success
  • Storage
  • Recipe FAQs
  • More Mediterranean Recipes You'll Love ♥️
  • 📖 Recipe
  • 💬 Share Your Thoughts

Why We Love This Recipe

  • Quick and Easy: Ready in just 45 minutes, making it perfect for busy weeknights.
  • Healthy: Loaded with roasted vegetables, fiber-rich chickpeas, and wholesome pearl couscous.
  • Customizable: Swap veggies or add your favorite proteins for endless variations.
  • Meal Prep Friendly: Keeps well in the fridge, making it great for lunches or dinners throughout the week.

Couscous with Roasted Veggies Ingredients

Easy couscous with roasted veggies chickpeas and feta ingredient shot.
  • Pearl Couscous: A soft and chewy base that absorbs the rich flavors of vegetable broth.
  • Vegetable Broth: Adds depth and enhances the couscous flavor.
  • Roasted Veggies: Red bell pepper, red onion, broccoli, and carrot provide color and nutrients.
  • Chickpeas: A great source of protein and texture.
  • Feta Cheese: The creamy feta cheese adds the perfect tangy contrast—just like in our Crispy Greek Fries Recipe, a must-try for Mediterranean food lovers!
  • Olive Oil and Garlic: Essential for roasting and infusing bold flavors.
  • Smoked Paprika and Oregano: Adds flavor.
  • Sliced Almonds: A crunchy topping that complements the tender couscous.
  • Lemon Juice and Parsley: Brighten up the dish and tie the flavors together.

A full ingredient list with exact measurements can be found in the recipe card below.

Substitutions & Variations

  • Couscous: Replace couscous with quinoa, orzo, or rice for a different texture.
  • Feta Cheese: Use goat cheese or omit for a dairy-free version.
  • Broccoli: Swap with cauliflower.

How To Make Couscous with Roasted Veggies and Feta

Couscous with roasted veggies, chickpeas, and feta process shot 1 sauté garlic.

STEP 1: Sauté Garlic and Prepare the Vegetables

Preheat the oven to 425°F. In a medium skillet, heat olive oil over medium heat. Sauté minced garlic for 1-2 minutes until fragrant.

Couscous with roasted veggies, chickpeas, and feta process shot 2 toss vegetables in oil and seasoning.

STEP 2: Toss and Roast the Vegetables

Toss the diced red bell pepper, sliced red onion, broccoli, carrot, and chickpeas with olive oil, garlic, smoked paprika, oregano, salt, and pepper. Spread evenly on a baking sheet.

Roast in the oven for 25-30 minutes, stirring halfway through, until caramelized and tender. For best results remove the broccoli about 10 minutes early to prevent burning.

Couscous with roasted veggies, chickpeas, and feta process shot 3 boil couscous.

STEP 3: Cook the Couscous

While the veggies roast, bring the vegetable broth and one teaspoon of olive oil to a boil in a saucepan. Add the pearl couscous, reduce to low, and simmer for 10 minutes or until tender. Fluff with a fork.

Couscous with roasted veggies, chickpeas, and feta process shot 4 roasted vegetables ready to prepare.

STEP 4: Combine and Serve

Mix the roasted vegetables with the cooked couscous in a large bowl. Gently fold in feta cheese, almonds, and fresh parsley. Drizzle with lemon juice before serving.

Expert Tips for Success

👩‍🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and more meal prep hacks!

✔️ DO Roast vegetables in a single layer for even cooking.
✔️ DO Toast the couscous lightly before boiling for added flavor.
✔️ DO Use fresh parsley and lemon for the best results.

Storage

Store leftover couscous with veggies in an airtight container in the refrigerator for up to 4 days.

Recipe FAQs

What makes pearl couscous different from regular couscous?

Pearl couscous, also known as Israeli couscous, has a larger, chewier texture compared to regular couscous. Its size and ability to absorb flavors make it ideal for hearty dishes like roasted vegetable couscous.

What is the best way to cook couscous for a flavorful dish?

Cooking couscous in vegetable broth or chicken broth instead of water adds depth and richness to the dish. Toasting the couscous before cooking enhances its nutty flavor, making it an ideal base for recipes like roasted vegetable couscous.

What vegetables are best for roasting with couscous?

Vegetables like bell peppers, onions, carrots, squash, zucchini, broccoli, and cauliflower roast well and pair perfectly with couscous. They caramelize in the oven, bringing out natural sweetness and adding texture to Mediterranean couscous recipes.

Couscous with roasted veggies, chickpeas, and feta feature image close up in bowl with lemon garnish.

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Did You Like This Roasted Veggie Couscous Recipe?

  • Leave a ⭐️⭐️⭐️⭐️⭐️ Star Rating if you think this Mediterranean dish is drool-worthy!

📖 Recipe

Couscous with roasted veggies, chickpeas, and feta feature image close up in bowl with lemon garnish.

Couscous with Roasted Veggies, Chickpeas, and Feta

Jami Powell
Looking for a healthy and delicious dish? Couscous with Roasted Veggies, Chickpeas, and Feta is a Mediterranean-inspired recipe with made with pearl couscous and plenty of fresh veggies. Perfect for meal prep or a quick weeknight dinner, this vegetarian recipe is packed with flavor and nutrients.
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Dinner, Meal prep, Side Dish
Cuisine Mediterranean
Servings 4
Calories 394 kcal

Equipment

  • Baking sheet
  • Medium saucepan
  • Large Mixing Bowl
  • Knife and cutting board

Ingredients
  

Couscous

  • 1 cup pearl couscous
  • 2 cups low-sodium vegetable broth
  • 1 teaspoon olive oil or butter

Roasted Veggies and Garnish

  • 1 red bell pepper medium dice
  • ½ red onion medium dice
  • 3 cloves garlic minced
  • 1 can chickpeas drained and rinsed
  • 2 cups broccoli florets medium dice
  • 1 carrot peeled and sliced
  • 3 tablespoons olive oil
  • 1 teaspoon dried oregano
  • ½ teaspoon smoked paprika
  • ½ cup crumbled feta cheese
  • ¼ cup sliced or slivered almonds
  • fresh parsley chopped (for garnish)
  • fresh lemon juice for drizzling
  • 1 teaspoon kosher salt
  • ½ teaspoon pepper

Instructions
 

  • Preheat the oven to 425°F (220°C). In a medium skillet, heat olive oil over medium heat. Sauté minced garlic for 1-2 minutes until fragrant.
  • In a large bowl, combine the red bell pepper, red onion, chickpeas, broccoli, carrot, sautéed garlic, smoked paprika, oregano, salt, and pepper. Toss to coat evenly.
  • Spread the vegetable mixture on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized. For best results remove the broccoli about 10 minutes early to prevent burning.
  • While the vegetables are roasting, bring the vegetable broth and one teaspoon of olive oil to a boil in a medium saucepan. Stir in the pearl couscous, reduce heat to low, cover, and simmer for about 10 minutes, stirring occasionally, until the couscous is tender and the broth is absorbed.
  • Remove from heat and let sit for a minute. If needed, rinse and drain to remove excess starch before serving.
  • Remove the roasted vegetables from the oven and let cool for 5-10 minutes. Combine them with the cooked couscous in a large serving bowl. Gently fold in the feta cheese, parsley, and sliced almonds.
  • Adjust seasoning with additional salt and pepper if needed. Drizzle with fresh lemon juice and garnish with additional fresh parsley before serving.

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Notes

Storage Store leftover couscous with veggies in an airtight container in the refrigerator for up to 4 days.
Freeze This dish is best enjoyed fresh.
Reheat Reheat portions in a microwave-safe bowl, stirring occasionally, to keep textures fresh.
Substitutions
  • Couscous: Replace couscous with quinoa, orzo, or rice for a different texture.
  • Feta Cheese: Use goat cheese or omit for a dairy-free version.
  • Broccoli: Swap with cauliflower.
Adjustments Cooking time may need to be adjusted based on the geography of the area (high vs. low elevation), cookware (stoneware vs traditional bakeware), and outdoor temperature if grilling.
Nutrition information is only an estimate

Nutrition

Calories: 394kcalCarbohydrates: 45gProtein: 12gFat: 19gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 17mgSodium: 1118mgPotassium: 422mgFiber: 6gSugar: 4gVitamin A: 3974IUVitamin C: 81mgCalcium: 163mgIron: 2mg
Did you make this recipe?Tag @powell.family.cooking on Instagram

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