Name: Feta and Tomato Couscous Bake Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 55 min
Cuisine: Mediterranean
Ingredients: 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; 8 oz (225g) block of feta cheese packed in brine; 1 1/2 cups Moroccan couscous; 1 1/2 cups vegetable broth, heated; 1/2 cup fresh basil, chopped; 1 lemon, zest and juice

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Introduction

This Feta and Tomato Couscous Bake is a vibrant Mediterranean-inspired dish that perfectly balances tangy feta cheese with sweet, roasted tomatoes. It’s simple to make yet full of fresh flavors, ideal for a cozy weeknight dinner or a flavorful side.

A white round dish filled with three main layers: the bottom layer is light yellow, fluffy couscous with a grainy texture; the middle layer has bright red cherry tomato halves scattered evenly; the top layer is sprinkled with small white crumbled cheese pieces and finely chopped fresh green herbs, creating a colorful contrast; the whole dish has a light dusting of black pepper and sits on a white marbled surface, photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/4 cup extra virgin olive oil, plus extra for drizzling
2 pints (4 cups) cherry tomatoes
8 oz (225g) block of feta cheese, packed in brine
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
1 1/2 cups Moroccan couscous
1 1/2 cups vegetable broth, heated
1/2 cup fresh basil, chopped
1 lemon, for juice and zest

Instructions

Step 1: Preheat your oven to 400°F (200°C). Choose a 9×13 inch baking dish or an oven-safe skillet that allows space for the tomatoes to roast without steaming.
Step 2: Pour the cherry tomatoes into the baking dish. Add the sliced red onion and minced garlic. Drizzle with 1/4 cup olive oil, then sprinkle the dried oregano, red pepper flakes (if using), salt, and black pepper. Toss gently to coat everything evenly.
Step 3: Create a space in the center of the tomatoes and place the block of feta cheese there. Drizzle a little olive oil and sprinkle extra oregano on top of the feta.
Step 4: Bake the dish for 25-30 minutes until tomatoes are blistered and bursting, and the feta is soft and slightly golden on top.
Step 5: Carefully remove the dish from the oven. Use the back of a spoon or fork to mash the feta into the tomatoes, stirring to create a creamy, rustic sauce.
Step 6: Sprinkle the dry couscous evenly over the tomato-feta mixture. Pour the hot vegetable broth over the couscous and stir quickly to combine and submerge.
Step 7: Cover the dish tightly with foil or a lid and let it stand undisturbed for 10-12 minutes to steam the couscous.
Step 8: Remove the cover and fluff the couscous with a fork. Stir in the chopped basil, lemon zest, and lemon juice. Adjust seasoning as needed and serve immediately.

Tips & Variations

Use high-quality extra virgin olive oil for a richer, fruitier flavor that really enhances this dish.
Swap the vegetable broth for chicken broth if you prefer a non-vegetarian version with deeper flavor.
Add a handful of spinach or arugula just before serving for extra color and nutrition.
For a spicy kick, increase red pepper flakes slightly or drizzle with harissa paste before baking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through, adding a splash of broth or water to loosen the couscous if needed.

How to Serve

A round white bowl holds a layered dish starting with a base of fluffy yellow couscous that fills the bowl. On top, there are sliced red cherry tomatoes placed evenly around the surface. Scattered over the tomatoes and couscous are small chunks of white feta cheese. The dish is sprinkled with finely chopped fresh green herbs and a light dusting of black pepper. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-crumbled feta instead of a block?

It’s best to use a block of feta packed in brine because it softens and becomes creamy when baked, helping to create the sauce. Pre-crumbled feta won’t melt the same way and may result in a less cohesive dish.

Can I prepare this dish in advance?

You can assemble the tomatoes, onion, garlic, and seasoning ahead of time and refrigerate. Add the feta and bake fresh when ready to eat for the best texture and flavor. Couscous is best made just before serving to keep it fluffy.