Transport yourself to a seaside café along the Mediterranean with this vibrant couscous dish. Light, zesty, and packed with fresh herbs and crisp vegetables, it’s a perfect go-to recipe for a summery lunch, an al fresco dinner, or whenever you crave a bright bowl of goodness.
Ingredients
- 1 cup couscous
- 1 1/4 cups vegetable or chicken broth
- 1 tablespoon olive oil, plus more for roasting
- 1 teaspoon chopped garlic (about 1 clove)
- 1 cup diced tomatoes (fresh or canned, drained)
- 1 red onion, cut into wedges
- 1 colorful bell pepper (yellow or red), sliced
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- 1/2 cup crumbled feta cheese
- Salt and freshly ground black pepper, to taste
Instructions
Preheat your oven to 400°F (200°C). Toss the onion wedges and bell pepper slices in a drizzle of olive oil, plus a pinch of salt and pepper. Arrange them on a baking sheet and roast for about 20 minutes, or until they become slightly caramelized at the edges. Meanwhile, warm the broth in a small saucepan. Add the couscous and a tablespoon of olive oil, then turn off the heat, cover the pan, and let the couscous absorb the liquid for about five minutes.
Once the couscous is fluffy, transfer it to a large serving bowl and gently separate the grains with a fork. Stir in the garlic, diced tomatoes, and roasted vegetables. Pour the lemon juice over the mixture, and sprinkle in the dried oregano. Season with a generous pinch of salt and pepper. Finally, crumble the feta on top for a creamy, salty finish.
This recipe is an inviting marriage of bright Mediterranean flavors and wholesome ingredients. It’s perfect for vegetarians—just be sure to use vegetable broth—or anyone looking to add a delicious, nutritious dish to their rotation. You can swap in roasted zucchini or eggplant, or use fresh herbs like parsley or basil for extra fragrance. Whether served as a main meal with a crisp green salad or as a side alongside grilled fish, this couscous dish is pure Mediterranean sunshine on a plate.