It’s been years since I was a vegetarian, but I still plan plenty of meatless meals.
I get the worst cravings for this stuff: Couscous with Roasted Veggies and Feta. You don’t eat it thinking, This would be so much better if it only had some bacon/sausage/prime beef. It’s a vegetarian trifecta. First, there’s the couscous. Fluffy, filling, and faster to prepare than rice or dried pasta. Then, you’ve got the roasted vegetables, which you can customize to your own taste. And finally, the tangy little punches of feta.
It’s also ridiculously versatile. Besides switching up the vegetables, you can try different instant couscous mixes, types of feta, herbs and spices. Toss in some pine nuts. Substitute the olive oil and lemon juice for your favorite Greek or Italian salad dressing. Eat it on its own as a meatless meal, stuff it into a tomato or pita or serve it as a side dish. Great warm, cold or at room temperature.
You just can’t say that about hamburger.
Couscous with Roasted Veggies and Feta
By Rebecca Crump (Ezra Pound Cake)
- 1 zucchini, chopped
- 1 squash, chopped
- 1 red pepper, chopped
- 2 tablespoons extra-virgin olive oil, plus more for roasting
- Kosher salt and pepper, to taste
- 1 10-ounce box garlic-flavored instant couscous
- Lemon juice, to taste
- 1/4 cup feta cheese
- Herbs (optional)
- Preheat oven to 400 degrees F.
- Place vegetables on a large baking sheet. Drizzle with olive oil, and season with salt and pepper. Roast for 45 minutes. Set aside.
- Prepare couscous according to instructions on box.
- In a large bowl, combine the couscous and roasted vegetables. Add 2 tablespoons olive oil, lemon juice, feta and your choice of herbs. Season with salt and pepper.