Print

Feta and Tomato Couscous Bake Recipe

Feta and Tomato Couscous Bake Recipe
Print Recipe

★★★★★

5 from 12 reviews

This Feta and Tomato Couscous Bake is a vibrant Mediterranean-inspired dish featuring blistered cherry tomatoes, creamy baked feta, and fluffy couscous infused with aromatic herbs and fresh lemon. Perfect for a wholesome vegetarian meal bursting with sweet, savory, and tangy flavors.

Ingredients

Scale

Roasting and Sauce Base

  • 1/4 cup Extra Virgin Olive Oil, plus extra for drizzling
  • 2 pints (4 cups) Cherry Tomatoes
  • 1 medium Red Onion, thinly sliced
  • 4 cloves Garlic, minced
  • 2 teaspoons Dried Oregano
  • 1/2 teaspoon Red Pepper Flakes (optional)
  • Salt and Black Pepper, to taste

Main Ingredients

  • 8 oz (225g) Block of Feta Cheese, packed in brine
  • 1 1/2 cups Moroccan Couscous
  • 1 1/2 cups Vegetable Broth, heated

Finishing Touches

  • 1/2 cup Fresh Basil, chopped
  • 1 Lemon, zest and juice

Instructions

  1. Preheat and Prepare the Pan: Preheat the oven to 400°F (200°C). Select a 9×13 inch baking dish or an equivalent oven-safe skillet to allow ample space for roasting tomatoes without steaming.
  2. Create the Flavor Base: Place the cherry tomatoes, thinly sliced red onion, and minced garlic into the baking dish. Drizzle with 1/4 cup extra virgin olive oil. Sprinkle dried oregano, red pepper flakes (if using), salt, and freshly ground black pepper over the mixture. Toss gently to coat all the ingredients evenly.
  3. Nestle the Feta: Clear a space in the center of the tomato mixture and place the entire block of feta cheese there. Drizzle a little more olive oil and sprinkle extra oregano on top for added aroma and slight browning.
  4. First Bake: Bake the dish in the preheated oven for 25-30 minutes until the tomatoes are blistered and bursting and the feta is soft with a slightly golden top, filling your kitchen with wonderful aromas.
  5. Create the Creamy Sauce: Remove the hot dish from the oven carefully. Using the back of a spoon or fork, mash the softened feta and stir it into the roasted tomatoes, onions, and garlic until a rustic, creamy pink sauce forms.
  6. Cook the Couscous: While the sauce is hot, evenly sprinkle the dry couscous over the sauce. Pour the heated vegetable broth immediately over the couscous. Stir briefly to combine and ensure the couscous is completely submerged.
  7. Steam to Perfection: Cover the baking dish tightly with aluminum foil or a fitted lid. Let it stand undisturbed for 10-12 minutes to allow the couscous to steam and absorb the liquid fully. Avoid lifting the cover to preserve steam.
  8. Fluff and Finish: Remove the foil, fluff the couscous gently with a fork to break up clumps and fully incorporate it with the sauce. Stir in the chopped fresh basil, lemon zest, and a generous squeeze of lemon juice. Taste and adjust seasoning with salt, pepper, or lemon juice if needed. Serve immediately.

Notes

  • Use a block of feta packed in brine for best creamy texture after baking.
  • For a milder flavor, omit the red pepper flakes or adjust quantity based on spice preference.
  • Do not open the baking dish while the couscous is steaming to ensure perfect texture.
  • This dish is best served immediately but can be stored refrigerated for up to 2 days; reheat gently.
  • Vegetable broth can be substituted with chicken broth for a non-vegetarian version.

Nutrition

Keywords: Feta bake, Tomato couscous, Mediterranean vegetarian bake, Roasted tomato feta dish, Easy couscous recipe, One-pan meal, Vegetarian dinner

Find it online: https://messykitchenmagic.com/feta-and-tomato-couscous-bake-recipe/