Name: Feta and Tomato Couscous Bake
Ingredients: Extra Virgin Olive Oil (1/4 cup, plus extra for drizzling): The heart of Mediterranean cooking. A good quality extra virgin olive oil will lend a fruity, peppery note that enhances all the other flavors. We use it both for roasting and for finishing the dish.; Cherry Tomatoes (2 pints / 4 cups): These little gems are essential. When roasted, their skins blister and their flavor concentrates into intensely sweet, jammy bursts that create the base of the sauce.; Block of Feta Cheese (8 oz / 225g): It’s crucial to use a block of feta packed in brine, not the pre-crumbled kind. The block becomes wonderfully soft and creamy when baked, allowing it to be mashed into a luscious sauce.; Red Onion (1 medium, thinly sliced): Adds a mild, sweet sharpness that cuts through the richness of the feta. Slicing it thinly allows it to soften and almost melt into the dish.; Garlic (4 cloves, minced): Provides the aromatic, savory backbone. Minced fresh garlic offers a pungent depth that garlic powder just can’t replicate.; Dried Oregano (2 teaspoons): This classic Mediterranean herb brings a robust, earthy, and slightly peppery flavor that pairs perfectly with tomato and feta.; Red Pepper Flakes (1/2 teaspoon, optional): For those who enjoy a little warmth. This small amount won’t make the dish spicy, but it will add a subtle, pleasant heat that awakens the palate.; Salt and Black Pepper (to taste): To season and enhance all the flavors. Be mindful with the salt, as the feta and broth are already quite salty.; Moroccan Couscous (1 ½ cups): These tiny pasta pearls are perfect for this dish as they cook in minutes simply by absorbing hot liquid, resulting in a light, fluffy texture.; Vegetable Broth (1 ½ cups, heated): Using hot broth instead of water is a key flavor-building step. It infuses the couscous with a savory, vegetable-rich taste from the inside out.; Fresh Basil (1/2 cup, chopped): Added at the end, fresh basil provides a bright, sweet, and slightly peppery finish that lifts the entire dish.; Lemon (1, for juice and zest): The acidity of fresh lemon juice and the fragrant oils from the zest are non-negotiable. They cut through the richness of the cheese and brighten all the flavors, making the dish feel fresh and vibrant.

Ingredients

Extra Virgin Olive Oil (1/4 cup, plus extra for drizzling): The heart of Mediterranean cooking. A good quality extra virgin olive oil will lend a fruity, peppery note that enhances all the other flavors. We use it both for roasting and for finishing the dish.
Cherry Tomatoes (2 pints / 4 cups): These little gems are essential. When roasted, their skins blister and their flavor concentrates into intensely sweet, jammy bursts that create the base of the sauce.
Block of Feta Cheese (8 oz / 225g): It’s crucial to use a block of feta packed in brine, not the pre-crumbled kind. The block becomes wonderfully soft and creamy when baked, allowing it to be mashed into a luscious sauce.
Red Onion (1 medium, thinly sliced): Adds a mild, sweet sharpness that cuts through the richness of the feta. Slicing it thinly allows it to soften and almost melt into the dish.
Garlic (4 cloves, minced): Provides the aromatic, savory backbone. Minced fresh garlic offers a pungent depth that garlic powder just can’t replicate.
Dried Oregano (2 teaspoons): This classic Mediterranean herb brings a robust, earthy, and slightly peppery flavor that pairs perfectly with tomato and feta.
Red Pepper Flakes (1/2 teaspoon, optional): For those who enjoy a little warmth. This small amount won’t make the dish spicy, but it will add a subtle, pleasant heat that awakens the palate.
Salt and Black Pepper (to taste): To season and enhance all the flavors. Be mindful with the salt, as the feta and broth are already quite salty.
Moroccan Couscous (1 ½ cups): These tiny pasta pearls are perfect for this dish as they cook in minutes simply by absorbing hot liquid, resulting in a light, fluffy texture.
Vegetable Broth (1 ½ cups, heated): Using hot broth instead of water is a key flavor-building step. It infuses the couscous with a savory, vegetable-rich taste from the inside out.
Fresh Basil (1/2 cup, chopped): Added at the end, fresh basil provides a bright, sweet, and slightly peppery finish that lifts the entire dish.
Lemon (1, for juice and zest): The acidity of fresh lemon juice and the fragrant oils from the zest are non-negotiable. They cut through the richness of the cheese and brighten all the flavors, making the dish feel fresh and vibrant.

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Instructions

Preheat and Prepare the Pan: Begin by preheating your oven to 400°F (200°C). Select a 9×13 inch baking dish or a similar-sized oven-safe skillet. This size is perfect to allow the tomatoes enough space to roast without steaming.
Create the Flavor Base: Pour the cherry tomatoes directly into the baking dish. Add the thinly sliced red onion and the minced garlic. Drizzle generously with 1/4 cup of extra virgin olive oil. Sprinkle the dried oregano, red pepper flakes (if using), a pinch of salt, and a good grind of black pepper over everything. Toss gently with your hands or a spoon to ensure every tomato is coated in the oil and seasonings.
Nestle the Feta: Clear a space in the center of the tomatoes and place the entire block of feta cheese right in the middle. Drizzle the top of the feta with a little more olive oil and a sprinkle of extra oregano. This helps it brown slightly and develop a wonderful aroma.
First Bake: Place the dish in the preheated oven and bake for 25-30 minutes. You’re looking for the tomatoes to be blistered and bursting, and the feta to be very soft and slightly golden on top. The kitchen will start to smell absolutely incredible at this stage.
Create the Creamy Sauce: Carefully remove the hot dish from the oven. Using the back of a spoon or a fork, immediately press down on the softened feta block, mashing it and stirring it into the burst tomatoes and their juices. Continue to stir until you have a rustic, creamy, and vibrant pink sauce that has coated all the onions and garlic.
Cook the Couscous: While the sauce is still piping hot, pour the dry couscous evenly over the mixture in the pan. Immediately follow with the hot vegetable broth. Stir everything together very quickly just to combine and ensure the couscous is submerged in the liquid.
Steam to Perfection: Immediately cover the baking dish tightly with aluminum foil or a fitted lid. Let it stand, undisturbed, for 10-12 minutes. During this time, the residual heat and hot liquid will steam the couscous perfectly. Do not be tempted to peek, as this will release the steam needed for cooking.
Fluff and Finish: Remove the foil. The couscous will have absorbed all the liquid. Use a fork to gently fluff the couscous, breaking up any clumps and incorporating it fully with the feta-tomato sauce. Add the fresh chopped basil, the zest of one lemon, and a generous squeeze of fresh lemon juice. Stir one final time, taste, and adjust seasoning with more salt, pepper, or lemon juice if needed. Serve immediately.

Nutrition

Serving Size: one normal portion
Calories: 450
Fat: 20g
Fiber: 5g
Protein: 14g