Lemon & Feta Roasted Vegetable Couscous Platter
(Kitchen Recipe Secrets FB)
Ingredients:
1 cup couscous
1 1/4 cups vegetable broth
1 zucchini, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 small red onion, sliced
1 tablespoon olive oil
1/2 teaspoon dried oregano
1/4 teaspoon paprika
Salt and black pepper to taste
1/4 cup crumbled feta cheese
2 tablespoons lemon juice
1 teaspoon lemon zest
2 tablespoons chopped fresh parsley
Optional: a few cherry tomatoes, halved
Directions:
Preheat oven to 425°F (220°C). Toss zucchini, bell peppers, and red onion with olive oil, oregano, paprika, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, until tender and slightly charred.
While the vegetables roast, bring vegetable broth to a boil in a small pot. Stir in couscous, cover, and remove from heat. Let sit for 5 minutes, then fluff with a fork.
In a large bowl or serving platter, combine the couscous with roasted vegetables. Add lemon juice, lemon zest, and mix well.
Top with crumbled feta, chopped parsley, and optional cherry tomatoes.
Serve warm or at room temperature.
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: 370 kcal | Servings: 4 servings
