Ingredients:
For the Couscous:
1 cup couscous
1 ¼ cups vegetable broth
1 tbsp olive oil
Salt to taste
For the Vegetables:
1 small zucchini, diced
1 red bell pepper, diced
1 small eggplant, diced
1 cup cherry tomatoes, halved
2 cloves garlic, minced
2 tbsp olive oil
1 tsp dried oregano
Salt & pepper to taste
For Serving:
¼ cup crumbled feta cheese
2 tbsp toasted pine nuts or almonds
Fresh parsley for garnish
Lemon wedges
Directions:
Cook the Couscous:
Bring vegetable broth to a boil, add olive oil and salt. Stir in couscous, cover, and remove from heat. Let sit 5 minutes, then fluff with a fork.
Roast the Vegetables:
Preheat oven to 400°F (200°C). Toss zucchini, bell pepper, eggplant, cherry tomatoes, and garlic with olive oil, oregano, salt, and pepper. Roast for 20–25 minutes until tender and lightly caramelized.
Assemble the Bowl:
In a serving bowl, place a portion of couscous, top with roasted vegetables, sprinkle with feta and toasted nuts, and garnish with parsley.
Serve:
Add a squeeze of fresh lemon juice and serve warm. Perfect as a light meal or side dish.
Nutritional Info (per serving, 1 of 4):
Calories: ~320
Protein: 10g
Carbohydrates: 42g
Fat: 14g
Fiber: 6g
