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| INGREDIENTS |
| 1 pkg. |
(10 ounce) Near East plain couscous |
| 1 |
medium eggplant, peeled and cut into 1 inch cubes |
| 2 |
medium red bell peppers, cut into 1 inch pieces |
| ¼ cup |
olive oil, divided |
| 3 |
cloves garlic, minced |
| ¼ cup |
red wine vinegar |
| ¼ cup |
fresh basil, chopped |
| ¼ tsp. |
black pepper |
| 4 oz. |
crumbled feta cheese |
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|
| RECIPE |
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Prepare couscous according to package but do not use butter or oil.
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Let couscous cool for 10 minutes.
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While couscous is cooling, preheat broiler to high.
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Toss eggplant, peppers and garlic in 2 tbsp. olive oil and place on rimmed baking sheet.
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Broil 4-6 minutes, stirring frequently, until eggplant is golden brown.
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Whisk vinegar, remaining olive oil, basil, and pepper in large bowl.
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Add couscous, breaking apart with fingers, toss in veggies and mix gently.
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Serve chilled or at room temperature with cheese sprinkled over all.
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| SERVING SUGGESTION |
SERVING SIZE:
1 cup
NUMBER OF SERVINGS:
8
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| NUTRITION FACTS |
| |
| Calories |
240 |
|
| Total Fat |
10 g |
|
| Sodium |
160 mg |
|
| Total Carbohydrates |
31 g |
|
| Fiber |
2 g |
|
| Protein |
7 g |
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