INGREDIENTS

• 1/2 cup pearl couscous, dry (about 1.5 cups cooked)

• 2 oz feta, crumbled

• 2 Tbsp mint, thinly sliced

• 2 Tbsp basil, thinly sliced

ROASTED VEGETABLES

• 1 small eggplant, diced

• 1 zucchini, diced

• 1 red bell pepper, diced

• 1/2 red onion, diced

• 1/2 can garbanzo beans, rinsed

• 1 Tbsp extra virgin olive oil

• Kosher salt

• Pepper

INSTRUCTIONS 

Cook couscous according to package directions. Place vegetables on a parchment-lined baking sheet or one with a drizzle of olive oil. Season with salt and pepper and roast for 12 to 15 minutes. Vegetables are done when easily pierced with a fork.

Combine couscous, vegetables, garbanzo beans, and herbs in a large bowl and gently fold to combine. Divide among two bowls and top with feta.

Notes

Use DF cheese for DF.

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This post was written by Kelly Powers, MA, RDN. Kelly is a Registered Dietitian and Culinary Nutritionist who takes a holistic approach to nutrition and health. She is a recipe developer with a food blog highlighting whole foods, simple recipes, and her life in San Francisco. Kelly is the creator of Weeknight Dinners, a weekly meal plan program that helps users get back in the kitchen and feed themselves well. Kelly specializes in meal planning, the Mediterranean diet, and sustainable behavior change, helping her clients reach their health goals while improving their relationship with food.