Couscous with Roasted Vegetables, Chickpeas & Feta

Couscous with Roasted Vegetables, Chickpeas & Feta is one of those easy, feel-good meals you’ll want to make on repeat. Think fluffy couscous, sweet roasted vegetables, golden chickpeas and creamy, salty feta, all tossed with fresh lemon, olive oil and parsley. It’s colourful, full of Mediterranean flavours and wonderfully satisfying. Best of all, it comes together in about 45 minutes, with the oven doing most of the work!

What You’ll Need for This Couscous with Roasted Vegetables Recipe

This roasted vegetable couscous is all about a handful of everyday ingredients coming together in the most delicious way.

• Sweet potato and pepper: Roast until tender and caramelised for a little natural sweetness.
• Zucchini and garlic: Zucchini turns beautifully tender, while roasted garlic adds a mellow, savoury flavour.
• Chickpeas: Make the salad hearty and satisfying. Pat them dry before roasting for better browning.
• Couscous: Light, fluffy and ready in minutes. Wholewheat couscous works nicely, too.
• Feta: Creamy, salty and just the right amount of tangy.
• Lemon, olive oil and parsley: A fresh, zesty finish that brings everything together.
• Ground cumin: Adds a subtle warmth that works especially well with the sweet potato.

How to Make Roasted Vegetable Couscous

A little chopping, a little roasting, and a quick toss in a bowl. That’s pretty much all there is to this easy couscous recipe.

1. Get the vegetables roasting. Toss the sweet potato and pepper with olive oil, cumin and seasoning. Spread on a baking tray and roast until they start to soften.
2. Add the rest. Scatter over the zucchini, chickpeas and garlic, drizzle with a little more olive oil and roast until everything is tender and lightly golden.
3. Fluff the couscous. Pour boiling water over the couscous, cover and let it steam. Fluff gently with a fork.
4. Toss it all together. Mash the soft roasted garlic and mix it through the couscous with the vegetables, chickpeas, lemon juice, olive oil and parsley.
5. Finish with feta. Gently fold in the crumbled feta, taste and add a little more lemon if you like. Serve warm or at room temperature.

You’ll find the exact quantities and full instructions in the printable recipe card below.

What Makes This Mediterranean Couscous So Good

• Roasted vegetables make all the difference. Sweet potato, peppers and zucchini develop lovely golden edges in the oven, bringing out their natural sweetness.
• Fresh, savoury and a little tangy. Warm cumin, lemon, parsley and salty feta bring just the right balance of flavours.
• Simple enough for any day of the week. A handful of everyday ingredients, minimal fuss and a delicious meal on the table in 45 minutes.
• A proper meal in one bowl. Fluffy couscous, chickpeas, plenty of vegetables and creamy feta make it filling without being too rich.
• Leftovers you’ll actually want to eat. It’s just as delicious at room temperature or cold, making it a great choice for packed lunches, picnics and meal prep.

What to Serve with Roasted Vegetable & Chickpea Couscous

This couscous salad is lovely all on its own, especially with a little extra lemon squeezed over the top. It’s also a delicious side for grilled chicken, fish or halloumi. Add a spoonful of hummus or a lemony yoghurt sauce, and you’ve got a really lovely Mediterranean-style spread.

More Mediterranean Salads & Couscous Recipes to Try

If you love this roasted vegetable couscous, there are plenty more fresh, flavour-packed recipes to try! My Mediterranean Quinoa Salad is a lovely option for a light yet satisfying meal, while the Mediterranean Lentil Salad is hearty and full of flavour. And if you’re in the mood for more couscous, try my colourful Couscous Salad with Beetroot or the fresh, lemony Zucchini Lemon Couscous. Both are perfect for easy lunches or sharing as a side dish.

Elle

Couscous with Roasted Vegetables, Chickpeas & Feta

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Fluffy couscous tossed with roasted sweet potato, zucchini, peppers, chickpeas, creamy feta and a fresh lemon-parsley dressing. An easy, colourful Mediterranean-inspired meal ready in 45 minutes.

Print Recipe Pin Recipe

KochmodusDisplay bleibt an

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4

Course: Main, Side

Cuisine: Mediterannean

Calories: 541

KochmodusDisplay bleibt an

Ingredients

  

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For the Roasted Vegetables & Chickpeas:

• 1 small sweet potato 250–300 g, peeled and cut into 2 cm cubes
• 1 red or yellow bell pepper deseeded and cut into 2–3 cm pieces
• 2 tablespoons olive oil divided
• 1 teaspoon ground cumin
• Sea salt and freshly ground black pepper to taste
• 1 medium zucchini halved lengthways and cut into 2 cm thick slices
• 1 x 400 g tin chickpeas drained, rinsed and patted dry
• 4 small garlic cloves peeled

For the Couscous:

• 1 cup couscous 200 g
• 310 ml boiling water 1 1/4 cup
• 3 tablespoons freshly squeezed lemon juice plus more to taste
• 2 tablespoons extra-virgin olive oil
• 1 small handful flat-leaf parsley finely chopped
• 150 g feta cheese crumbled
• Sea salt and freshly ground black pepper to taste

Instructions

 

1. Roast the first vegetables: Preheat the oven to 450°F / 220°C (200°C fan-assisted). Spread the sweet potato and pepper on a large baking tray. Toss with 1 tablespoon olive oil, cumin, salt and pepper. Roast for 15 minutes.
2. Add the remaining vegetables and chickpeas: Add the zucchini, chickpeas and garlic to the tray. Drizzle with the remaining tablespoon olive oil and toss gently. Spread in an even layer and roast for another 10–15 minutes, until the sweet potato is tender and the vegetables are lightly browned.
3. Prepare the couscous: Meanwhile, place the couscous in a medium heatproof bowl. Pour over the boiling water, cover with a plate and leave to stand for 10 minutes, or according to packet instructions. Fluff with a fork.
4. Combine everything: Lightly mash the roasted garlic cloves with a fork. Add the roasted vegetables, chickpeas and garlic to the couscous, along with the lemon juice, extra-virgin olive oil and parsley. Toss gently to combine. Serve and enjoy!
5. Finish and serve: Fold in the crumbled feta. Taste and adjust the seasoning with more salt, pepper or lemon juice, if needed. Serve warm or at room temperature. Enjoy!

Nutrition

Calories: 541kcal

Notes

• For better roasting: Use a large baking tray so the vegetables have room to brown rather than steam. If the tray is overcrowded, divide between two trays.
  Make ahead: This dish can be prepared in advance and stored in an airtight container in the fridge for up to 3 days. Add a squeeze of lemon before serving to refresh the flavours.

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