Recipes
Roasted Eggplant, Tomato & Feta Couscous Bowl
Uses: eggplant, diced tomatoes, couscous, feta, black olives
Ingredients:
- 1 cup eggplant, cut into 1-inch cubes
- 1/2 cup diced tomatoes with juice
- 3/4 cup cooked couscous
- 2 tablespoons crumbled feta
- 1 tablespoon sliced black olives
- 1 teaspoon oil
Instructions:
- Heat the oven to 425°F. Toss the eggplant with oil, oregano, garlic powder, black pepper, and a small amount of salt. Roast for 18 to 22 minutes, stirring once, until browned and tender.
- Warm the diced tomatoes in a small saucepan for 3 to 4 minutes and season with oregano and black pepper.
- Spoon couscous into a bowl and top with roasted eggplant and warm tomatoes.
- Finish with feta and olives and serve warm or at room temperature.
Good for: A Mediterranean lunch bowl with roasted eggplant, tomato, couscous, feta, and olives.
Optional: Add chickpeas for extra protein.