Zucchini & Tomato Couscous Bake
Ingredients:
1 cup couscous
1 1/4 cups vegetable broth
1 medium zucchini, diced
1 cup cherry tomatoes, halved
1 small onion, finely chopped
2 cloves garlic, minced
2 tablespoons olive oil
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
Salt and black pepper to taste
1/2 cup crumbled feta cheese (or mozzarella for a meltier option)
2 tablespoons grated Parmesan cheese
2 tablespoons fresh parsley, chopped
Directions:
Preheat oven to 375°F (190°C).
In a saucepan, bring vegetable broth to a boil. Stir in couscous, cover, and remove from heat. Let sit for 5 minutes, then fluff with a fork.
In a skillet, heat olive oil over medium heat. Sauté onion, zucchini, and garlic for 5 minutes until softened. Add cherry tomatoes, oregano, basil, salt, and pepper. Cook for another 3–4 minutes until tomatoes start to release their juices.
In a baking dish, combine cooked couscous with the zucchini-tomato mixture. Stir in half the feta cheese.
Sprinkle the top with remaining feta, Parmesan, and parsley.
Bake uncovered for 15–20 minutes, until golden and bubbly.
Serve warm as a main dish or side.
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: 360 kcal | Servings: 4 servings
