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As the vibrant hues of autumn paint the landscape, it’s natural to crave meals that celebrate the season's bounty. The crisp air brings a sense of warmth and comfort, and what better way to embrace this change than with a hearty dish that showcases the incredible flavors and colors of seasonal produce? Roasted vegetables have a special place in my heart (and stomach!). Their caramelized edges and rich flavors are a perfect representation of autumn's harvest. A few years ago, I stumbled upon a delightful recipe that brings together the earthy goodness of roasted veggies with the subtle elegance of feta cheese and fluffy couscous. It quickly became a staple in my kitchen, not just for its delightful taste but also for its versatility and ease of preparation.

Roasted Veggie Feta Couscous Bowl

Embrace the flavors of autumn with a delicious Roasted Veggie Feta Couscous Bowl that’s perfect for cozy dinners or meal prep. This vibrant dish features roasted seasonal vegetables, creamy feta cheese, and fluffy couscous all complemented by a mixture of delightful spices. Easy to customize based on your preferences or leftovers, this nourishing meal is as visually stunning as it is satisfying. Discover the joy of cooking with fresh ingredients and elevate your weeknight dinners!
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Ingredients
  

1 cup couscous

1 1/4 cups vegetable broth

1 zucchini, diced into small cubes

1 bell pepper (any color), diced

1 cup cherry tomatoes, halved

1 red onion, diced

1 cup baby spinach

1/2 cup feta cheese, crumbled

3 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

Lemon wedges (for serving)

Instructions
 

Preheat the Oven: Start by preheating your oven to 425°F (220°C). This will prepare it for roasting the vegetables to perfection.

    Prepare the Vegetables: In a large mixing bowl, add the diced zucchini, bell pepper, halved cherry tomatoes, and diced red onion. Drizzle with 2 tablespoons of olive oil, then sprinkle the garlic powder, smoked paprika, and a generous pinch of salt and pepper over the vegetables. Toss everything together thoroughly until all the vegetables are evenly coated with the oil and spices.

      Roast the Vegetables: Spread the seasoned vegetable mixture out evenly on a baking sheet in a single layer. Roast in the preheated oven for 20-25 minutes. Make sure to stir the veggies halfway through to ensure even cooking. The goal is for them to become tender and slightly caramelized.

        Cook the Couscous: While the veggies are roasting, heat the vegetable broth in a medium saucepan over medium-high heat until it reaches a rolling boil. Remove the saucepan from the heat and add in the couscous. Stir well, then cover with a lid and let it sit for about 5 minutes. Afterward, fluff the couscous with a fork to separate the grains.

          Combine the Ingredients: In a large serving bowl, gently mix the cooked couscous with the roasted vegetables and the baby spinach. The warmth from the couscous and the roasted veggies will slightly wilt the spinach, enhancing its flavor.

            Add the Feta: Carefully fold in the crumbled feta cheese into the mixture. Be gentle to avoid breaking the feta into too small pieces, ensuring nice, flavorful chunks remain.

              Serve with Style: Drizzle the remaining tablespoon of olive oil over the assembled couscous bowl for added richness. Garnish with fresh chopped parsley for a pop of color, and serve with lemon wedges on the side to give each serving a refreshing zing.

                Prep Time, Total Time, Servings: 15 minutes | 40 minutes | Serves 4