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Greek Power Bowl

Damn Delicious
Mediterranean-Inspired Power Bowl
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Servings 4

Ingredients
  

  • 3/4 cup whole wheat couscous
  • 1 3/4 pound globe eggplant, halved and sliced
  • 2 each medium zucchini, sliced into 3/4-inch rounds
  • 2 tbsp olive oil
  • 3 each garlic cloves, minced
  • 2 each Persian cucumbers, sliced
  • 3/4 cup jarred roasted red peppers, drained
  • 1/2 cup pitted Kalamata black olives
  • 2 ounces crumbled feta cheese
  • 2 tbsp chopped fresh parsley leaves
  • kosher salt and freshly ground black pepper

Red Wine Garlic Vinaigrette

  • 3 tbsp red wine vinegar
  • 2 tbsp extra virgin olive oil
  • 1 1/2 tsp Dijon mustard
  • 1 each clove garlic, minced
  • 3/4 tsp dried oregano
  • kosher salt and freshly ground pepper, to taste

Instructions
 

Dressing

  • Whisk together red wine vinegar, olive oil, Dijon, garlic, oregano and 1 1/2 tablespoons water.
  • Season with salt and pepper, to taste.

Power Bowl

  • 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 vegetables, olives and feta cheese.

Notes

Serve immediately with red wine garlic vinaigrette, garnished with parsley, if desired.