Couscous with feta and baked vegetables – Vegetarian

If you want something cosy, colourful, and super easy, this couscous with feta and roasted veggies is here to save the day. Sweet roasted carrots and sweet potatoes, earthy mushrooms, fluffy couscous, and creamy feta, simple ingredients that come together like magic. It’s vegetarian, satisfying, and perfect warm or cold. A no-fuss, feel-good bowl you’ll want on repeat!

Ingredients: (for 2 portions)

• 2 yellow onions
• 1 stock cube
• 1 sweet potato
• 1 large carrot
• Pumpkin seeds
• Spice mix made from: ½ tsp sweet paprika, ½ tsp turmeric, ½ tsp smoked paprika, ½ tsp garlic powder, ½ tsp grounded cumin
• 100 g feta
• 250 g champignon mushrooms
• 150 g couscous
• 20 g butter
• a bit of olive oil
• salt and pepper

Preparation:

We start by boiling the couscous: add it to a pot of water along with the stock cube and cook according to the package instructions. Drain and set aside once cooked.

Meanwhile, peel and chop the vegetables as shown in the photo below. Preheat the oven to 200°C. In a bowl, toss the vegetables with plenty of olive oil, salt, and pepper, mixing well. Transfer everything onto a baking tray lined with parchment paper.

Once the vegetables are roasted, turn off the oven and transfer them to a bowl. Add the cooked and drained couscous, the butter, sprinkle in the spice mix, salt, and pepper to taste, and mix everything until well combined.

Transfer everything into two bowls, dividing the portions evenly. Crumble the feta on top, sprinkle with pumpkin seeds, and adjust with a little extra salt and pepper if needed. Serve warm and enjoy.

If you try the recipe, let me know how you liked it! 😊

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