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!
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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!
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
- 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
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.
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.
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.
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
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.
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.
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.
Did You Like This Roasted Veggie Couscous Recipe?
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📖 Recipe
Couscous with Roasted Veggies, Chickpeas, and Feta
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
- 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.
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