Roasted Bell Pepper & Feta Stuffed Couscous Bowls Recipe for Vegetarians

Ingredients
For the roasted vegetables:
• 2 red bell peppers, sliced into strips
• 1 yellow bell pepper, sliced into strips
• 1 zucchini, sliced into half-moons
• 1 red onion, sliced
• 2 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp ground cumin
• Salt & pepper to taste
For the couscous:
• 1 cup couscous (whole wheat or pearl couscous works great)
• 1 cup vegetable broth (or water)
• 1 tbsp olive oil or butter
• 1 garlic clove, minced
• 1 tbsp lemon juice
• Salt to taste
For the topping:
• ½ cup crumbled feta cheese
• ¼ cup chopped fresh parsley (or mint)
• 2 tbsp toasted pine nuts or slivered almonds (optional)
• Lemon wedges for serving
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🍳 Instructions
Roast the Vegetables
o Preheat oven to 425°F (220°C).
o On a large baking sheet, toss the bell peppers, zucchini, and red onion with olive oil, paprika, cumin, salt, and pepper.
o Roast for 20–25 minutes, stirring halfway through, until tender and slightly caramelized.
Prepare the Couscous
o In a medium saucepan, bring the vegetable broth to a boil.
o Stir in couscous, olive oil (or butter), garlic, and a pinch of salt.
o Remove from heat, cover, and let sit for 5 minutes (or according to package instructions).
o Fluff with a fork and stir in lemon juice.
Assemble the Bowls
o Divide the couscous between bowls.
o Top with the roasted vegetables.
o Sprinkle generously with crumbled feta, fresh herbs, and pine nuts or almonds if using.
o Serve with lemon wedges for brightness.