Couscous with Roasted Veggies, Chickpeas, and Feta

5 from 1 vote

Couscous with Roasted Veggies, Chickpeas, and Feta

Couscous with Roasted Veggies, Chickpeas, and Feta is a Mediterranean-inspired dish that delivers roasted vegetable depth, protein-packed chickpeas, and easy meal-prep versatility. Pearl couscous, roasted broccoli, bell pepper, chickpeas, and feta cheese come together in this Mediterranean couscous recipe using a simple roasting method and a bright finish of lemon and fresh herbs.

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

Cooking Notes

Roast the vegetables until the edges start to caramelize since that adds deeper flavor to the couscous. Cook the pearl couscous at a gentle simmer so the grains stay tender and separate. Toss everything together while the couscous is still slightly warm so the lemon and olive oil coat the grains evenly.

Tips for Best Results

Roast the vegetables in a single layer so they brown instead of steaming.
Stir the couscous occasionally while simmering to keep it from clumping together.
Allow the roasted vegetables to cool slightly before mixing with feta so it keeps its texture.
Finish with fresh lemon juice right before serving to brighten the flavors.

How to Know It’s Ready

The couscous should be tender and fluffy with the broth fully absorbed. Roasted vegetables should be caramelized at the edges but still slightly firm.

Nutrition