Smart Recipe Kitchen

2026-05-04

These roasted vegetable couscous bowls with feta are a useful clean-out-the-fridge dinner and hold up well for lunch the next day. Serves 4.

Ingredients:

• 1 zucchini, diced
• 1 red bell pepper, diced
• 1 small red onion, cut into wedges
• 1 pint cherry tomatoes
• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried Italian seasoning
• 1 cup couscous
• 1 cup boiling water or broth
• 1/2 cup crumbled feta
• 2 tablespoons chopped parsley
• 1 tablespoon red wine vinegar

Instructions:

1. Heat oven to 425°F. Spread the zucchini, bell pepper, onion, and tomatoes on a sheet pan. Toss with 2 tablespoons olive oil, salt, pepper, and Italian seasoning.
2. Roast for 20 to 25 minutes, stirring once, until tender and lightly browned.
3. Place the couscous in a heat-safe bowl. Pour over the boiling water or broth, cover, and let sit 5 minutes. Fluff with a fork.
4. Stir the remaining olive oil and the red wine vinegar into the couscous.
5. Divide into bowls and top with roasted vegetables, feta, and parsley.

Why it works:

The couscous cooks quickly and absorbs the simple dressing, which helps the roasted vegetables feel more substantial as a meal.

Timing:

Prep 15 minutes, cook 25 minutes, total about 40 minutes.