# Components:
→ Vegetables
01 - 1 medium zucchini, diced
02 - 1 red bell pepper, diced
03 - 1 yellow bell pepper, diced
04 - 1 small red onion, chopped
05 - 1 small eggplant, diced
06 - 2 tablespoons olive oil
07 - 1 teaspoon dried oregano
08 - ½ teaspoon sea salt
09 - ¼ teaspoon black pepper
→ Couscous
10 - 1 cup couscous (180 grams)
11 - 1 cup boiling vegetable broth (240 milliliters)
12 - 1 tablespoon olive oil
13 - Zest of 1 lemon
14 - 2 tablespoons fresh parsley, chopped
→ Cheese & Extras
15 - 7 ounces feta cheese, crumbled, divided
16 - 2 tablespoons pine nuts, optional
17 - 1 teaspoon chili flakes, optional
# Method:
01 - Preheat oven to 425°F.
02 - On a large baking tray, combine zucchini, bell peppers, red onion, and eggplant with olive oil, oregano, salt, and pepper. Spread evenly and roast for 20 to 25 minutes, stirring halfway through, until golden and tender.
03 - While vegetables roast, place couscous in a heatproof bowl. Pour boiling vegetable broth over couscous, add olive oil, cover, and let sit for 5 minutes. Fluff with a fork and stir in lemon zest and parsley.
04 - Reduce oven temperature to 375°F.
05 - In a large bowl, gently combine roasted vegetables, couscous, and half the crumbled feta cheese.
06 - Transfer mixture to a lightly greased baking dish. Top with remaining feta cheese and sprinkle with pine nuts and chili flakes if using.
07 - Bake for 12 to 15 minutes, until feta is golden and bubbly.
08 - Serve warm, garnished with additional fresh parsley if desired.
