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Platter of Mediterranean roasted vegetable and goat cheese couscous topped with toasted pine nuts and fresh herbs.

Mediterranean Roasted Vegetable and Goat Cheese Couscous

A vibrant sheet-pan meal featuring tender roasted zucchini, sweet bell peppers, and red onions served over fluffy couscous, topped with creamy melted goat cheese, toasted pine nuts, and fresh herbs. Perfect for healthy weeknight dinners or meal prep!
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 4
Calories: 385
Ingredients Method Notes

Ingredients
  

For the Roasted Vegetables:
  • - 2 medium Zucchini sliced into thick rounds
  • - 2 Bell Peppers 1 red, 1 yellow, cut into wide strips
  • - 1 large Red Onion cut into thick wedges
  • - 3 tbsp Extra Virgin Olive Oil
  • - 1 tsp Dried Italian Seasoning or dried oregano and thyme
  • - 1/2 tsp Kosher Salt or to taste
  • - 1/4 tsp Freshly Ground Black Pepper
For the Couscous Base & Toppings:
  • - 1 cup Uncooked Couscous standard or whole wheat
  • - 1 cup Low-Sodium Vegetable Broth or boiling water
  • - 100 g Soft Goat Cheese Chèvre, crumbled or broken into pieces
  • - 1/4 cup Pine Nuts lightly toasted
  • - 1/4 cup Fresh Flat-Leaf Parsley or Mint finely chopped

Method
 

  1. Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.
  2. Arrange the chopped zucchini, bell peppers, and red onion wedges evenly across the baking sheet in a single layer.
  3. Drizzle generously with olive oil, then sprinkle with Italian seasoning, salt, and black pepper. Toss well to coat.
  4. Roast for 20 to 25 minutes until the vegetables are tender with beautifully charred edges.
  5. While vegetables roast, bring 1 cup of vegetable broth to a boil in a small saucepan. Stir in the couscous, cover with a tight lid, and remove from heat immediately. Let sit for 5 minutes undisturbed, then fluff with a fork.
  6. Toast pine nuts in a small dry skillet over medium-low heat for 2-3 minutes, shaking frequently until golden and fragrant. Transfer immediately to a bowl.
  7. To assemble, spread fluffy couscous over a large serving platter or bowl. Layer hot roasted vegetables directly over the couscous.
  8. Dollop soft goat cheese onto the hot vegetables so it warms and softens slightly. Scatter toasted pine nuts and fresh chopped herbs over the top. Serve warm!

Notes

- Swap Couscous: For a gluten-free version, replace couscous with an equal amount of cooked quinoa.
- Cheese Swap: Feta cheese works great as an alternative to goat cheese for a saltier, tangier bite.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Serve warm or cold.