Greek Power Bowls
User Reviews
5
9 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
American
Greek Power Bowls
Report
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!
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Ingredients
- ¾ cup whole wheat couscous
- 1 eggplant 3/4-pound, halved and sliced
- 2 zucchini sliced into 3/4-inch rounds, medium
- 2 tablespoons olive oil
- 3 cloves garlic minced
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- 2 cucumber sliced, Persian
- ¾ cup roasted red pepper drained, jarred
- ½ cup kalamata olives pitted, black
- 2 ounces feta cheese crumbled
- 2 tablespoons parsley chopped fresh 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 oregano dried
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
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.
Genuine Reviews
User Reviews
Overall Rating
5
9 reviews
Excellent
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