Baked Mediterranean Vegetable Couscous with Feta

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

A warm, baked couscous dish loaded with Mediterranean vegetables and topped with crumbled feta cheese. This mediterranean-inspired vegetarian (mediterranean) ready in about 50 minutes pairs couscous, vegetable broth, zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup couscous
• 1 1/4 cups vegetable broth
• 1 medium, diced into 1/2-inch cubes zucchini
• 1 small, diced into 1/2-inch cubes eggplant
• 1 medium, diced red bell pepper
• 1 cup, halved cherry tomatoes
• 3 tbsp olive oil
• 3 cloves, minced garlic cloves
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup, crumbled feta cheese
• 2 tbsp, chopped fresh basil

Instructions

1. Step 1: Preheat oven to 400°F. In a large bowl, toss 1 diced zucchini, 1 diced small eggplant, 1 diced red bell pepper, and 1 cup halved cherry tomatoes with 3 tbsp olive oil, 3 minced garlic cloves, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
2. Step 2: Spread the vegetable mixture on a rimmed baking sheet and roast for 25 minutes, stirring halfway through, until vegetables are tender and slightly caramelized.
3. Step 3: While the vegetables roast, bring 1 1/4 cups vegetable broth to a boil in a small saucepan. Remove from heat, stir in 1 cup couscous, cover, and let stand for 5 minutes until the liquid is absorbed. Fluff couscous with a fork.
4. Step 4: Transfer the roasted vegetables to a large mixing bowl and combine with the fluffed couscous. Stir gently to mix.
5. Step 5: Spoon the couscous and vegetable mixture into a 9x9-inch baking dish, sprinkle 1/2 cup crumbled feta cheese evenly on top, and bake for an additional 10 minutes until the feta softens slightly. Garnish with 2 tbsp chopped fresh basil before serving.