We're cooking up the rainbow with this hearty, veggie-packed, meatless dinner bowl. I love how easy it is to put these Greek Roasted Veggie Couscous Bowls together, and that everyone can pick their favorite toppings. Best part is that they are great left over for lunch.
Preheat the oven to 425 degrees F (I used the convection setting since I was cooking on two baking sheets at the same time). Divide the cooked couscous among four bowls and set aside.
Arrange the chopped veggies, onion, chickpeas, and olives onto two baking sheets in one even layer.
Combine the oil, lemon juice, garlic, oregano, salt and pepper in a jar or other small container with a tight-fitting lid. Shake to emulsify, then pour over and toss with the veggies.
Bake until the veggies are brown and tender when pierced with a fork, 20 to 25 minutes, swapping the location of the pans in the oven halfway through (if you'd like). What I've learned is if they're still wet from being washed they could take a little longer to cook. If they're completely dry, it could go more quickly so keep an eye on them toward the end!
Meanwhile, whisk together the sauce ingredients in a medium bowl.
Evenly distribute the veggies on top of the couscous, top with feta cheese (if using) and sauce, and serve. Or cover, refrigerate, and save for later!