Couscous with Roasted Veggies, Chickpeas, and Feta

5 from 1 vote

Couscous with Roasted Veggies, Chickpeas, and Feta

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.

Prep Time15

Cook Time30

Total Time45

Course: Dinner, Meal prep, Side Dish

Cuisine: Mediterranean

Servings:

Calories: 394kcal

Author: Jami Powell

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.

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