Couscous bake with vegetables and feta Recipe
A light bake with couscous, colourful vegetables and salty feta is something between a main course and a warm oven-baked salad. In Poland, dishes like this often appear on weekdays when we want to eat something vegetable-based but still filling. The flavour is a bit like a Mediterranean salad, only served hot with a crispy cheesy top.
This couscous bake is a clever combination of the Polish idea of an “oven dinner” with Mediterranean flavours – salty feta, herby oregano and colourful vegetables. Thanks to the couscous the dish is filling but much lighter than typical pasta or potato bakes, so it fits perfectly into a “healthier” weekday menu. The crispy cheesy crust on top adds a comfort food feel, even though there are plenty of vegetables hidden inside.
Chef's tips
Make sure the couscous isn’t overcooked or clumped – after pouring over boiling water, you must fluff the grains with a fork before mixing with the vegetables. Don’t fry the vegetables for too long; they should stay slightly firm because they’ll cook further in the oven – if they’re too soft, they’ll turn to mush. If you’re using very salty feta, be careful with salting the vegetables and couscous; it’s better to adjust the seasoning on the plate.
How to serve
Serve as a light main course during the week, ideally with a simple cucumber salad or mixed greens with a lemon vinaigrette. To drink, water with lemon and mint, a light white wine or homemade tea with lemon all work well, especially for a quick lunch between meetings when working from home. For a larger family dinner you can serve it as a side to grilled chicken or fish when you want to cut back on potatoes.
Ingredients
- couscous - 200 g
- water for soaking the couscous - 250 ml
- salt for the couscous and vegetables - 0.5 teaspoons
- bell pepper preferably different colours - 2 pieces
- zucchini medium - 1 piece
- onion medium - 1 piece
- garlic - 2 cloves
- feta cheese - 150 g
- cherry tomatoes - 150 g
- rapeseed oil for frying the vegetables - 2 tablespoons
- black pepper freshly ground, to taste - 0.5 teaspoons
- dried oregano - 1 teaspoon
- parsley chopped, for sprinkling - 2 tablespoons
Preparation
- Turn on the oven and set it to 190°C (top and bottom heat). Prepare an ovenproof dish with a capacity of about 2 litres.
- Put the couscous into a bowl, add 0.25 teaspoon of salt, pour over 250 ml of boiling water, cover with a plate and set aside for 5–7 minutes until it absorbs the water. Then fluff the grains with a fork so they’re not clumped together.
- Wash the peppers, remove the cores and seeds and dice them. Wash the zucchini, trim the ends and slice into half-moons. Peel the onion and dice finely. Peel the garlic and chop finely.
- Heat the oil in a large pan over medium heat. Add the onion and fry for 3–4 minutes, stirring, until softened and slightly translucent but not browned.
- Add the pepper and zucchini and fry for another 6–8 minutes, until the vegetables soften but are still slightly firm. Towards the end add the garlic and fry for 1 more minute until fragrant.
- Season the vegetables with 0.25 teaspoon of salt, pepper and oregano. Mix well and remove the pan from the heat.
- Wash the cherry tomatoes and cut them in half. Crumble the feta with your fingers or cut into small cubes.
- In a large bowl combine the couscous with the sautéed vegetables and half of the feta. Add half of the tomatoes and gently mix so the couscous is evenly distributed.
- Transfer the mixture to the ovenproof dish and smooth the top with a spoon. Sprinkle the remaining feta on top and arrange the rest of the tomatoes cut side up.
- Place the dish in the preheated oven and bake for 20–25 minutes, until the cheese on top is lightly browned and the edges are gently bubbling.
- After removing from the oven, set the bake aside for 5 minutes to firm up slightly. Sprinkle with chopped parsley and serve warm.
Storage
Store leftovers in the fridge for up to 3 days, tightly covered. Reheat in the oven or microwave until hot throughout; if it seems dry, add a splash of water or a drizzle of olive oil before reheating.
