Roasted Vegetable and Feta Couscous

  • 10MINS
  • 40MINS
  • Serves 4
  • 274KCAL

Sweet roasted root vegetables and crumbly feta cheese are the perfect partners in this easy vegetarian couscous recipe. Lightly spiced with chipotle and topped with peppery rocket and walnuts, there’s no shortage of flavour in this traybake!

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Easy Peasy Roasted Vegetable and Feta Couscous pinchofnom.com
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NutritionPer Serving

  • Calories274
  • Carbs40g
  • Protein9.2g
  • Fat7.6g
  • Saturates1.5g
  • Sugars14g

Roasted Vegetable and Feta Couscous - Pinch of Nom Slimming Recipes

For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!

We love cooking with couscous – it’s super versatile and a blank slate when it comes to flavour. It doesn’t taste of much on its own, but once you start to play around with ingredients and seasonings, you can really bring it to life!

That’s exactly how we came up with this Roasted Vegetable and Feta Couscous recipe, and once you try it, you’ll never go back to bland couscous. The recipe starts with lots of colourful root veggies that get roasted in the oven to release all those sweet, earthy flavours. Drizzled with a marinade of chipotle paste and honey, they bring smoky and spicy layers to the finished dish. 

This recipe is a traybake at heart, which means it’s super simple to throw together and it won’t leave you with a tower of washing up to sort afterwards. After you’ve stirred in some boiling water, your couscous can be mixed into the rest of your ingredients and finished in the oven – this way it’ll soak up all those delicious flavours. 

A crumble of feta, a handful of rocket and a sprinkling of chopped walnuts on top and you’re good to go! Serve as a vegetarian main (as long as your feta is veggie-friendly) or try it as a side dish with chicken or fish. 

What diets is this Roasted Vegetable and Feta Couscous suitable for?

This Roasted Vegetable and Feta Couscous can be enjoyed on vegetarian diets, as long as you check that your feta cheese is suitable for vegetarians. To make this recipe dairy free, you can substitute the feta cheese for a non-dairy alternative. 

You could also make this recipe vegan by using a plant based feta cheese and substituting the honey for maple syrup or agave nectar. 

If you’re cooking for people with allergies, be extra careful when checking ingredients and preparing food!

How Weight Watchers friendly is this Roasted Vegetable and Feta Couscous recipe?

Weight Watchers’ new PersonalPoints plan calculates each individual’s Points allowance based on their unique food preferences and goals. This means we’re no longer able to offer exact WW points for our recipes.

The good news is that all of our recipes are still Weight Watchers friendly! If you have any questions about your Points budgets or you’re unsure how a certain recipe will fit into your plan, please reach out to Weight Watchers directly.

Do you need any special ingredients to make Roasted Vegetable and Feta Couscous?

This recipe is so simple, with a short list of ingredients that you can pick up in your usual supermarket. If you’ve never used chipotle paste before, it’s a paste made from dried chillies that gives a warm, smoky flavour. You can find it in most supermarkets or online. 

We love hearing from you, submit any tips or tricks you have for this dish and we’ll review them and add some of them here. Just click here.

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Chipotle paste is great for building up layers of spicy, smoky flavour in all kinds of recipes. 

You’ll need a large oven tray to give all your root vegetables space to roast in the oven. 

How many calories are in this Roasted Vegetable and Feta Couscous?

This Roasted Vegetable and Feta Couscous is included in our Everyday Light category because it contains just 274 calories per portion. For more delicious dishes all under X calories, take a look at other Everyday Light recipes!

This Roasted Vegetable and Feta Couscous recipe is ideal when following any of the larger diet plans such as Weight Watchers or counting calories.

The average woman needs around 2000kcal per day to maintain a healthy body weight, and men typically need slightly more at 2,500kcals, but you may want to reduce these if you are aiming to lose weight. You can find more information on the NHS website.

Step 1

Preheat the oven to 200ºC.

Step 2

Add the butternut squash, sweet potato, onion and pepper to a baking tray. Spray with low-calorie cooking spray and shake until the vegetables are coated. Pop in the oven for 20 minutes until the vegetables are soft and starting to colour.

Step 2 pinchofnom.com

Step 3

Mix the chipotle paste and honey together in a small bowl. After they have been in the oven for 20 minutes, drizzle the vegetables on the baking tray with the mixture and give them a good stir until coated. Place back in the oven for 10 minutes.

Step 3 pinchofnom.com Step 3 pinchofnom.com

Step 4

Place the couscous into a clean bowl and pour over the boiling water. Give it a little stir and cover the bowl with cling film.

Step 4 pinchofnom.com

Step 5

Remove the tray from the oven and add the couscous, stirring until the couscous and vegetables are mixed together. Put back in the oven for a final 10 minutes.

Step 5 pinchofnom.com

Step 6

Mix in the rocket and top with the chopped walnuts. Crumble over the feta cheese and serve.

Step 6 pinchofnom.com Step 6 pinchofnom.com

Roasted Vegetable and Feta Couscous - Pinch of Nom Slimming Recipes

What could I serve with this Roasted Vegetable and Feta Couscous?

This dish is delicious served on its own as a vegetarian lunch or dinner. You could also serve a smaller portion as a side dish alongside any of the following main courses:

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How do you know when this Roasted Vegetable and Feta Couscous is cooked?

You’ll need to cook this Roasted Vegetable and Feta Couscous until the vegetables are tender and starting to colour. This should take about 40 minutes in the oven. 

Here in the UK, the standard advice is to cook food until it has reached 70°C and maintained that temperature for 2 minutes. This is to keep you and your family safe! 

How long can you keep Roasted Vegetable and Feta Couscous in the fridge?

Once you’ve served this recipe, you’ll ideally need to eat it within 4 hours.

You can store any leftovers of this Roasted Vegetable and Feta Couscous in the fridge for around 3 days. Make sure that you allow them to cool before putting them in a container with a lid and chilling in the refrigerator. 

Can I freeze Roasted Vegetable and Feta Couscous?

This recipe CAN be frozen, but only the vegetable and couscous mixture. Freeze it before adding the rocket, feta and walnuts and then these can be added on after the dish has been defrosted and reheated. 

Before freezing, please make sure you do the following:

  • Freeze it as soon as it is cold enough.
  • Choose a container or a bag that is suitable for freezing.
  • Label your dish with the name of the recipe and the date that you froze it on.

How do I reheat Roasted Vegetable and Feta Couscous?

From chilled: Place in a moderate oven and heat until piping hot throughout. 

From frozen: Allow to defrost overnight in the fridge and then reheat from chilled following the instructions above. 

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Roasted Vegetable and Feta Couscous

Sweet roasted root vegetables and crumbly feta cheese are the perfect partners in this easy vegetarian couscous recipe. Lightly spiced with chipotle and topped with peppery rocket and walnuts, there’s no shortage of flavour in this traybake!
  • Prep Time
    10 MINS
  • Cook Time
    40 MINS
  • KCals 274
  • Carbs 40G

Ingredients

  • 300 g butternut squash, peeled and chopped into chunks
  • 1 sweet potato, peeled and chopped into chunks
  • 1 red onion, peeled and quartered
  • 1 red pepper, seeds removed and chopped into chunks
  • 100 g couscous
  • 100 ml boiling water
  • 50 g rocket
  • 40 g low fat feta cheese
  • 30 g walnuts, chopped into chunks
  • 4 tsp chipotle paste
  • 1 tbsp honey
  • low-calorie cooking spray

large oven tray

We use a fan assisted oven for all of our recipes. Check out our oven temperature conversion guide.

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Instructions

  1. Preheat the oven to 200ºC.
  2. Add the butternut squash, sweet potato, onion and pepper to a baking tray. Spray with low-calorie cooking spray and shake until the vegetables are coated. Pop in the oven for 20 minutes until the vegetables are soft and starting to colour.
  3. Mix the chipotle paste and honey together in a small bowl. After they have been in the oven for 20 minutes, drizzle the vegetables on the baking tray with the mixture and give them a good stir until coated. Place back in the oven for 10 minutes.
  4. Place the couscous into a clean bowl and pour over the boiling water. Give it a little stir and cover the bowl with cling film.
  5. Remove the tray from the oven and add the couscous, stirring until the couscous and vegetables are mixed together. Put back in the oven for a final 10 minutes.
  6. Mix in the rocket and top with the chopped walnuts. Crumble over the feta cheese and serve.

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