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Greek Power Bowls
5 from 9 votes

Greek Power Bowls

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!

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4 servings
Course: Main Course
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. Preheat oven to 425 degrees F.
  3. Cook couscous according to package instructions; set aside.
  4. 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.
  5. Place into oven and bake for 12-15 minutes, or until tender.
  6. Divide couscous into bowls. Top with eggplant, zucchini, cucumbers, red peppers, olives and feta.
  7. Serve immediately with red wine garlic vinaigrette, garnished with parsley, if desired.