Greek Power Bowls
If you’re trying to eat lighter and healthier in 2025, this recipe for Greek Power Bowls is for you
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.
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