Greek Power Bowls

• 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