Oven-Roasted Mediterranean Vegetable Couscous Bowl

By AislePrompt Editorial · Published 2026-08-02 · Updated 2026-08-02

Tender oven-roasted Mediterranean vegetables served atop fluffy couscous with a zesty lemon and herb dressing. This Mediterranean-inspired vegetarian recipe, ready in about 45 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 320 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 medium, diced into 1/2-inch pieces red bell pepper
• 1 small, diced into 1/2-inch cubes eggplant
• 1 small, sliced into thin wedges red onion
• 3 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp lemon juice
• 2 tbsp, chopped fresh parsley
• 1/4 cup, crumbled (optional) feta cheese

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Instructions

1. Step 1: Preheat oven to 425°F. In a large bowl, toss 1 diced zucchini, 1 diced red bell pepper, 1 diced small eggplant, and 1 sliced small red onion with 3 tbsp olive oil, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
2. Step 2: Spread the vegetables in a single layer on a rimmed baking sheet and roast for 25 minutes, stirring halfway, until tender and caramelized at the edges.
3. Step 3: Meanwhile, bring 1 1/4 cups vegetable broth to a boil in a small pot. Stir in 1 cup couscous, cover, and remove from heat. Let stand 5 minutes, then fluff with a fork.
4. Step 4: Transfer the roasted vegetables to a large bowl and add the fluffed couscous. Drizzle with 2 tbsp lemon juice and sprinkle 2 tbsp chopped fresh parsley. Toss gently to combine.
5. Step 5: Serve warm or at room temperature, topped with 1/4 cup crumbled feta cheese if using.