Couscous With Roasted Vegetables And Feta

Name: Couscous With Roasted Vegetables And Feta
Ingredients: 1 red onion, cut into 1-inch pieces; 1 eggplant, cut into 1-inch pieces; 1 zucchini, cut into 1-inch pieces; 1 red bell pepper, cut into 1-inch pieces; 3 cloves garlic, cut into thirds; 2 tablespoon olive oil; 2 teaspoon dried basil; 1 teaspoon dried oregano; 1 teaspoon chile flakes, or to taste; salt and pepper, to taste; 1 1/2 cup couscous; 6 ounce feta, crumbled

Carly Goldsmith|May 17, 2013 4:13 pm EST

2.4 (5 ratings)

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This side dish can also serve as a meal on its own, but it's great as an accompaniment to a protein like grilled chicken or fresh fish. It's quick and easy to make, and you can use any combination of vegetables you like. Click here to see Make Dinner More Interesting — 8 Great Side Dish Recipes.

Servings

6

Couscous with Roasted Vegetables and Feta

Ingredients

1 red onion, cut into 1-inch pieces
1 eggplant, cut into 1-inch pieces
1 zucchini, cut into 1-inch pieces
1 red bell pepper, cut into 1-inch pieces
3 cloves garlic, cut into thirds
2 tablespoon olive oil
2 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon chile flakes, or to taste
salt and pepper, to taste
1 1/2 cup couscous
6 ounce feta, crumbled

Directions

Preheat the oven to 375 degrees.
Toss the onion, eggplant, zucchini, bell pepper, and garlic with the olive oil and seasonings. Spread the vegetable mixture on a foil-lined baking sheet. Place in the oven and bake until the vegetables are nicely roasted, about 25 minutes. Remove from the oven.
Meanwhile, cook the couscous according to the package directions. Fluff with a fork. Mix together the couscous, vegetables, and feta until well combined. Serve warm or at room temperature.