| 18 | 50 | 222 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 35 min | 8 |
| 1 eggplant | Eggplant (small; cut into wedges) |
| 1 medium | Zucchini (cut into large chunks) |
| 1 medium pepper(s) | Red bell pepper (cut into large chunks) |
| 3 clove(s) | Garlic (unpeeled) |
| 1 small | Red onion (peeled and cut into quarters) |
| 2 tbsp | Canola oil |
| 2 tbsp | Balsamic vinegar |
| 1 1/4 cup | Water |
| 1 cup | Couscous, whole wheat, dry (uncooked) |
| 1/3 cup | Feta cheese, low fat (broken into bite size pieces) |
| 6 olive(s) | Kalamata olives (pitted and coarsely chopped) |
| 1/4 cup | Slivered almonds |
| 2 tbsp | Parsley, fresh (chopped) |
| 2 tbsp | Canola oil |
| 1 tbsp | Lemon juice |
| 1 tbsp | Oregano, fresh (chopped) |
| 1 tsp | Cumin |
| 1 sprig | Oregano, fresh (to garnish, if desired) |
Preheat oven to 400 °F (200 °C) and line a baking sheet with tin foil.
Spread the eggplant, zucchini, red bell pepper, garlic, and red onion on the baking sheet and brush with canola oil and balsamic vinegar.
Roast the vegetables until tender, about 35 minutes. Let cool. Remove peels from garlic and dice. Cut all vegetables into bite-size pieces.
Meanwhile, bring the water to a boil, then pour into a large serving bowl. Stir in the couscous, cover, and let stand for about 5 minutes. Fluff the couscous with a fork.
Add the garlic, roasted vegetables, feta, olives, slivered almonds, parsley, canola oil, lemon juice, oregano, and cumin to the couscous and mix well to combine. Garnish salad with a sprig of fresh oregano.
| Grain | 0.6 |
| Milk Alternative | 0.1 |
| Vegetables | 2.4 |
