Easy Vegetarian Recipes:
Couscous-Feta-Chickpea Veggie Delight

You can never have too many easy vegetarian recipes! Here is a filling one-dish meal that is bursting with colorful vegetables and tasty ingredients. The flavor is subtle but delightful!

I'd never used a portobello mushroom in my life before I tried this recipe. It was kind of fun, bringing home such a large fungus!

For the most economical dish, buy dried chickpeas. (Be sure to allow plenty of time to soak and cook them.)

The best easy vegetarian recipes are full of colorful and nutritious ingredients with interesting tastes and textures. This recipe has all of that!

Check that you have these staples at home

  • in the cupboard

    • prepared vegetable stock
    • couscous
    • olive oil
    • balsamic vinegar
    • garlic
    • dried rosemary
    • salt
    • pepper
    • canned chickpeas

  • in the fridge or freezer

    • feta cheese

Buy these fresh ingredients

  • a lemon
  • a sweet potato
  • 2 red bell peppers
  • a red onion
  • a zucchini
  • a large portobello mushroom

Get out your equipment

  • Essential

    • a large baking dish or roasting pan
    • a saucepan with a lid
    • a large bowl
    • mixing spoons
    • a cutting board and sharp knife
    • measuring cups and spoons

  • Nice to have but not necessary

    • a lemon zester (if not, use a grater)
    • a silicone brush for oiling the baking pan
    • a vegetable peeler (if not, use a paring knife)

    The recipe

    2 cups/500 mL vegetable stock

    1 1/2 cups/375 mL uncooked couscous

    grated zest of one lemon

    2 Tbsp/30 mL olive oil

    1 Tbsp/15 mL balsamic vinegar

    2 cloves garlic, pressed

    1 tsp/5 mL dried rosemary

    1/2 tsp/2 mL salt

    1/2 tsp/2 mL pepper

    1 large sweet potato, peeled and diced

    2 large red bell peppers, seeded and chopped

    1 medium red onion, chopped

    1 medium zucchini, chopped

    1 large portobello mushroom, chopped

    1 cup/250 mL cooked chickpeas

    1/2 cup/125 mL crumbled feta cheese

    Preheat oven to 450F/230 C.

    Grease a large roasting pan or large baking dish.

    Put the vegetable stock in a medium saucepan.
    Bring to a boil.
    Stir in the couscous and lemon zest.
    Remove from heat.
    Cover and let sit.

    In a large bowl, mix the olive oil, balsamic vinegar, garlic, rosemary, salt and pepper.
    Add the sweet potato, peppers, onion, zucchini, mushroom and chickpeas.
    Toss together until well mixed.

    Spread the vegetables in the prepared baking pan.
    Bake for about 30 minutes, stirring once or twice, until all of the vegetables are tender.

    Return the vegetables to the large bowl.
    Fluff the couscous with a fork, and add it to the bowl.
    Add the feta cheese.
    Toss well.


    • Use green bell peppers instead of red - or use yellow or orange.

    • Use any onion in place of the red onion.

    Ideas for making this recipe your own

    • Make your own Homemade Vegetable Stock.

    • Use 1 1/2 cups/375 mL of small white mushrooms instead of a portobello mushroom.

    • Experiment with different vegetables. Be creative! Try using potatoes instead of sweet potatoes. How about adding some carrots, or green beans?

    • Try using other grains in place of the couscous. How about quinoa?


    • If you use canned chickpeas, be sure to drain and rinse them before adding them to the bowl. Many brands include added salt or other additives.

    Menu suggestion

    Serve this dish with

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