We absolutely love Mediterranean food, and feta is one of our all-time favorite cheeses. This easy sheet pan meal combines both and is Mediterranean diet approved! It is one of our favorite healthy meals that’s on our dinner rotation! It only takes 15 minutes to prep (if that!) and is one of our favorite ways to get our veggies in.

The inspiration started with this NYT Cooking recipe, although we’ve added a few twists along the way to suit our palates. We like to start by prepping the veggies & cutting them to our liking. Once ready to go, you’ll just need to add them to a baking sheet, cover them in oil & spices, and then nestle in the feta slices. Roast the vegetables and feta in the oven at 375 degrees for 20-30 minutes – until the tomatoes are about to burst. While the vegetables are roasting, you can cook the couscous in a pot on the stove. Once everything is ready to go, it’s time to assemble! Grab your favorite plate or low pasta bowl & create a bed of perfectly pearled Israeli couscous. Top with the roasted broccolini, tomatoes, onion & feta, and then sprinkle with Maldon salt, pepper, red pepper flakes & finally a squeeze of lemon.

We’re sharing our ingredient ratios in the recipe below, but the amount of spices & vegetables used is completely up to you. The flavors blend together beautifully & we hope you’re as big a fan as we are!

Prep time: 15 minutes
Cook time: 20-30 minutes
Servings: 4-6

Ingredients

• 8oz (approximately 1 cup) dry Israeli couscous (we love the package from Trader Joe’s!)

• 1 bunch broccolini (broccoli florets will do if you can’t find broccolini)

• 16oz grape or cherry tomatoes

• 1 red onion, sliced in 1/2-1 inch chunks

• 3 tablespoons olive oil, plus more for serving

• 2 teaspoons ground cumin, or more if you love cumin like us

• 1 teaspoon paprika (smoked paprika works too!)

• 1 teaspoon crushed red pepper flakes

• 1 6-8oz feta block, cut into 1/4 inch slices

• Salt & pepper to taste

• 1-2 lemons, add juice to taste

Instructions

1. Add whole grape or cherry tomatoes, sliced red onion, and broccolini to a large sheet pan.

2. Drizzle with olive oil or avocado oil and top with cumin, paprika, salt, pepper & crushed red pepper flakes. Feel free to eyeball the spices – you want enough to coat the veggies.

3. Mix the veggies with the oil and spices. We like to use our hands because it’s the easiest way for us not to lose tomatoes in the process.

4. Roast the veggies in the oven at 375 degrees Fahrenheit for 20-30 minutes. Keep checking on the veggies to make sure the broccolini doesn’t get too wilted. You’ll know it’s ready when the tomatoes look like they’re about to burst (or have already).

5. While the vegetables are roasting, cook the couscous according to the package instructions. We like to toast the couscous in olive oil for a few minutes before adding boiling water, and then covering the pot and bringing the temperature down to a simmer.

6. In a low pasta bowl or on a plate, create a bed of couscous and top with roasted broccolini, tomatoes, onion & feta.

7. To finish, sprinkle with Maldon salt, pepper, red pepper flakes & a squeeze of lemon.

8. If you save any for leftovers, we like to add an additional drizzle of olive oil to liven up the couscous & vegetables after a minute or two in the microwave!

We can’t wait for you to try one of our all-time favorite healthy dinner recipes! Feel free to make it your own by adding more vegetables, more feta, or more spices. We love the trinity of onion, tomato & broccolini, but let us know if you try any other vegetable combinations!

If you’re looking for other delicious recipes to add to your lunch or dinner rotation, check out our go-to lunch sandwich and this vegetarian tortilla soup perfect for these fall temps. And while you’re at it, imagine curling up in your cozy Athena Calderone for Crate & Barrel sherpa chair after a good, healthy meal.