Spring Herb Couscous with Roasted Zucchini and Feta
Ingredients
- 1 cupcouscous
- 1½ cupsvegetable broth
- 2 mediumzucchini
- 3 tablespoonsolive oil
- ·salt
- ·black pepper
- 1lemon
- ·fresh dill
- ·fresh mint
- ·fresh basil
- ½ cupfeta cheese (crumbled)
- 1 smallshallot
Prep
- 01
Dice zucchini into 3/4-inch cubes.
- 02
Mince 1 small shallot.
- 03
Roughly chop 2 tablespoons fresh dill, 2 tablespoons fresh mint, and 3 tablespoons fresh basil.
Method
- 01
Preheat oven to 425°F.
- 02
Toss zucchini with 2 tablespoons olive oil, salt, and pepper. Spread on a baking sheet and roast for 18–20 minutes until tender and lightly browned.
- 03
While zucchini roasts, bring vegetable broth to a boil in a saucepan. Stir in couscous and 1 tablespoon olive oil, then remove from heat. Cover and let sit for 5 minutes until liquid is absorbed.
- 04
Fluff couscous with a fork and transfer to a bowl.
- 05
Add roasted zucchini to couscous along with shallot, dill, mint, and basil. Squeeze lemon juice over top and toss gently.
- 06
Top with crumbled feta and serve warm or at room temperature.
Spice Tips
For a subtle warmth, add 1/4 teaspoon red pepper flakes to the couscous. A pinch of smoked paprika adds depth without heat. Finish with a grind of fresh black pepper and a drizzle of good-quality olive oil for brightness.
This recipe is lovely served at room temperature, making it great for meal prep or packed lunches. If you don't have fresh herbs on hand, use 2 teaspoons dried herbs (dill and basil work best) stirred into the hot couscous.