Nele Brügge

Researcher and PhD Student at DFKI and the University of Luebeck

nele.bruegge [AT] dfki.de

Roasted Vegetable Couscous with Feta

Couscous with roasted vegetables, feta cheese, fresh herbs, and a lemon yogurt dip.

Ingredients:

Couscous

  • 300 g couscous
  • 500 ml water
  • Veggie stock powder for 500 ml water
  • 2 red onions
  • 2 garlic cloves
  • 2 tbsp oil

Roasted Vegetables

  • 2 red bell peppers
  • 2 zucchini
  • 4 carrots
  • 2 tbsp oil
  • 1 tbsp tahin
  • Spices: 1 tsp ground cumin, 1 tsp ground cardamom, 1 tsp ground coriander, 1/2 tsp black pepper, 1/2 tsp cinnamon, 1/2 tsp chili flakes, 1 tsp salt

Toppings

  • 4 tomatoes
  • 2 spring onions
  • 200 g feta cheese
  • Mint and parsley
  • 1-2 lemons
  • 2 tbsp oil
  • Salt and pepper

Yogurt Dip

  • 200 g creamy yogurt
  • Green parts of the spring onions
  • Salt and pepper

Instructions

  1. Preheat the oven to 220 °C (200 °C fan). Prepare the vegetables: Halve and deseed the bell peppers, cut into strips. Halve the zucchinis lengthwise and slice into half-moons. Peel the carrots and slice diagonally.
  2. Roast the vegetables: Spread the vegetables on a baking tray lined with parchment paper. Drizzle with oil and tahin and season with the spice mixture. Roast for 20–25 minutes until tender and lightly browned.
  3. Cook the couscous: Finely chop the onions and garlic. Heat oil in a large pot and sauté for 2–3 minutes. Add water and vegetable stock and bring to a boil. Stir in the couscous, briefly return to a boil, then remove from heat. Cover and let sit for 5–8 minutes until soft.
  4. Prepare toppings: Dice the tomatoes. Slice the spring onions, keeping the white and green parts separate. Cut the lemons into wedges. Finely chop the mint and parsley.
  5. Make the dip and tomato dressing: Mix the yogurt with the green spring onion slices and season with salt and pepper. In a large bowl, combine the juice of two lemon wedges with oil, salt, and pepper. Add the diced tomatoes and the white spring onion slices.
  6. Assemble: Fluff the couscous with a fork and mix in two-thirds of the herbs. Season to taste. Divide between plates and top with roasted vegetables. Crumble feta over the dish and add the dressed tomatoes and remaining herbs. Serve with the yogurt dip and lemon wedges.
Nele Brügge
nele.bruegge [AT] dfki.de