Spiced Mediterranean vegetables with lemon, couscous and feta Recipe

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serves:

2-4

Skill:

easy

Cost:

cheap

Total Time:

01:00

Prep:

00:15
plus 1hr marinating

Cooking:

00:45

This is a fabulously aromatic lemony vegetarian dish made with Zatar – a Middle Eastern mix of toasted sesame seeds, thyme, salt and sumac (a spice from a flowering plant). Use any vegetables you like, as long as you cut them into chunks of similar size so that they cook at the same rate. Serve on a bed of freshly prepared couscous and feta cheese for a delicious, light finish to this healthy dinner or hearty lunch that the whole family can enjoy.

Ingredients

  • For the marinade:
  • 2tsp Zatar
  • 1-2tbsp olive oil
  • Juice of 1 lemon
  • For the veggies:
  • ½ butternut squash, peeled and cut into 2cm chunks
  • 2 courgettes, cut into 2 cm chunks
  • 1 red pepper, cut into 2 cm chunks
  • 1 green pepper, cut into 2cm chunks
  • 1 lemon, cut into eighths
  • 200g chick peas (from a can, drained)
  • To serve:
  • 50g feta cheese, cut into very small cubes
  • 100g couscous

Method

  • Prepared the couscous with enough boiling water to cover it with 1 cm at top. Leave to absorb for a few mins, then fluff up with a fork

  • In a large bowl, toss all the veggies and lemon chunks together with the Zatar marinate. Leave to marinade for 1 hour or more to allow the flavours to absorb.

  • Transfer to a shallow roasting dish and cook in the oven, preheated to 180°C/350°F/Gas Mark 4 for 40-45 mins, until the veg is very tender. Ten minutes before the end, add the chick peas (if you add them before, they turn into shotgun pellets!)

  • Mix the feta into the prepared couscous. Serve the veggies piled on top of the couscous.

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On its own, couscous is very bland, but it is a great vehicle for other flavours, so experiment with your favourites

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