"Leto Lemon Lightness" — Couscous with Sun-Kissed Veggies & Optional Spiced Meat

Where citrus meets the souk—Tampa’s lightest one-bowl wonder.

You don’t have to travel to Marrakesh to experience the warmth of North African cooking. Just take a drive through Tampa’s Egypt Lake–Leto neighborhood, where Mediterranean markets hum with color and spice, and family kitchens know how to turn a bag of couscous into pure gold.

This dish is a modern Tampa remix: quick-cooking couscous tossed with roasted vegetables like zucchini, tomato, and asparagus, kissed with lemon, and topped with a proud little sprig of oregano, like Florida’s take on a Moroccan herb crown.

It’s simple, fresh, and totally customizable. Add chunks of spiced chicken, lamb, or chickpeas if you're hungry—or keep it light and sunny, just like the Gulf Coast sky.

Couscous with Sun-Kissed Veggies

Serves: 4

Prep Time: 10 minutes

Cook Time: 15 minutes

What You'll Need:

Base:

• 1 cup couscous

• 1 cup boiling water or broth

• 1 tbsp olive oil

• Zest of 1 lemon

• Juice of ½ lemon

• Salt and pepper to taste

Veggies:

• 1 zucchini, sliced into half-moons

• 1 cup cherry tomatoes, halved

• 1 cup asparagus, chopped

• 1 tbsp olive oil

• ½ tsp paprika or cumin (optional)

Protein (optional):

• 1 cup cooked spiced chicken, lamb, or chickpeas(Try pan-searing with ras el hanout or a mix of paprika, cumin, coriander)

Garnish:

• Fresh oregano sprig

• Crumbled feta (optional)

• Chopped parsley or mint (optional)

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  Directions:

  
  

• Roast the veggies: Preheat oven to 425°F. Toss zucchini, tomatoes, and asparagus with olive oil, salt, pepper, and paprika/cumin if using. Roast for 15–20 minutes until tender and lightly browned.

• Make the couscous: In a heatproof bowl, combine couscous, olive oil, lemon zest, and a pinch of salt. Pour in boiling water or broth, cover tightly, and let sit 5 minutes. Fluff with a fork and stir in lemon juice.

• Assemble: Gently mix roasted veggies into the couscous. Top with optional protein if using.

• Garnish with fresh oregano, feta, and chopped herbs. Serve warm or room temp.

  
  

  Notes:

• Want more citrus? Add preserved lemon or orange zest.

• Great meal-prep dish: stays light and flavorful in the fridge for 2–3 days.

• Perfect with grilled halloumi, merguez sausage, or even blackened Gulf fish.