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–+ servings
Greek Power Bowls

Greek Power Bowls

Yield: 4 servings
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
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!
5 stars (3 ratings)

Ingredients

  • 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

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.