The quickest Mediterranean-inspired POWER BOWLS! Made in less than 30 minutes with roasted eggplant, zucchini, bell peppers, fresh cucumbers, olives and feta with a simple yet amazing red wine vinaigrette! Nutrient-rich, low-carb, filling and healthy!
5 stars (3 ratings)
Ingredients
¾cupwhole wheat couscous
13/4-pound globe eggplant, halved and sliced
2medium zucchini, sliced into 3/4-inch rounds
2tablespoonsolive oil
3clovesgarlic, minced
Kosher salt and freshly ground black pepper
2Persian cucumbers, sliced
¾cupjarred roasted red peppers, drained
½cuppitted kalamata black olives
2ouncescrumbled feta cheese
2tablespoonschopped fresh parsley leaves
Red wine garlic vinaigrette
3tablespoonsred wine vinegar
2tablespoonsextra virgin olive oil
1 ½teaspoonsDijon mustard
1clovegarlic, minced
¾teaspoondried oregano
Kosher salt and freshly ground black pepper, to taste
Instructions
To make the red wine garlic vinaigrette, whisk together red wine vinegar, olive oil, Dijon, garlic, oregano and 1 1/2 tablespoons water; season with salt and pepper, to taste.
Preheat oven to 425 degrees F.
Cook couscous according to package instructions; set aside.
Place eggplant and zucchini in a single layer onto the prepared baking sheet. Add olive oil and garlic; season with salt and pepper, to taste. Gently toss to combine.
Place into oven and bake for 12-15 minutes, or until tender.
Divide couscous into bowls. Top with eggplant, zucchini, cucumbers, red peppers, olives and feta.
Serve immediately with red wine garlic vinaigrette, garnished with parsley, if desired.