Greek Power Bowls
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!
Ingredients
- ¾ cup whole wheat couscous
- 1 3/4-pound globe eggplant, halved and sliced
- 2 medium zucchini, sliced into 3/4-inch rounds
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- Kosher salt and freshly ground black pepper
- 2 Persian cucumbers, sliced
- ¾ cup jarred roasted red peppers, drained
- ½ cup pitted kalamata black olives
- 2 ounces crumbled feta cheese
- 2 tablespoons chopped fresh parsley leaves
Red wine garlic vinaigrette
- 3 tablespoons red wine vinegar
- 2 tablespoons extra virgin olive oil
- 1 ½ teaspoons Dijon mustard
- 1 clove garlic, minced
- ¾ teaspoon dried 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.