Introduction
This delightful dish combines the nutty flavor of whole wheat couscous with a medley of roasted vegetables and zesty feta cheese, creating a vibrant and nutritious meal. The addition of a tangy red wine garlic vinaigrette brings everything together, making it a perfect option for lunch or dinner.
Detailed Ingredients with measures
¾ cup whole wheat couscous
1¾-pound globe eggplant, halved and sliced
2 medium zucchini, sliced into ¾-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
1½ teaspoons Dijon mustard
1 clove garlic, minced
¾ teaspoon dried oregano
Kosher salt and freshly ground black pepper, to taste
Prep Time
20 minutes
Cook Time, Total Time, Yield
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: 4 servings
This wholesome dish is packed with flavors and textures, and it’s easy to prepare. Whether you’re serving it as a centerpiece for a family meal or as a side dish for a gathering, it is sure to delight! Enjoy!
Detailed Directions and Instructions
Prepare the Vinaigrette
In a small bowl, whisk together red wine vinegar, extra virgin olive oil, Dijon mustard, minced garlic, dried oregano, and 1½ tablespoons water. Season with salt and pepper to taste.
Cook the Couscous
Prepare the whole wheat couscous according to the package instructions. Set aside once cooked.
Roast the Vegetables
Preheat the oven to 425°F (218°C). Arrange the sliced eggplant and zucchini in a single layer on a baking sheet. Drizzle with olive oil and sprinkle with minced garlic. Season with salt and pepper to taste. Toss gently to combine. Roast in the oven for 12-15 minutes, or until the vegetables are tender and lightly browned.
Assemble the Bowls
Divide the cooked couscous among serving bowls. Top each bowl with the roasted eggplant and zucchini, followed by sliced Persian cucumbers, roasted red peppers, kalamata olives, and crumbled feta cheese.
Serve
Drizzle the prepared red wine garlic vinaigrette over each bowl. Garnish with chopped fresh parsley leaves. Serve immediately.
Notes
Storage
Store any leftover bowls in an airtight container in the refrigerator for up to 2 days. The vinaigrette can also be stored separately.
Customization
Feel free to add or substitute other vegetables such as bell peppers or cherry tomatoes based on your preference. You can also switch out the feta cheese for another type of cheese, such as goat cheese.
Serving Suggestions
This dish pairs well with grilled chicken or fish for a heartier meal. Enjoy it warm or at room temperature.
Cook techniques
Prepare the Vinaigrette
In a small bowl, whisk together the ingredients for the vinaigrette until well combined. This technique helps to emulsify the oils and vinegar, creating a smooth dressing to enhance the flavor of the dish.
Cook the Couscous
Follow the package instructions to cook the whole wheat couscous. This technique typically involves boiling water, adding couscous, and letting it steam off the heat, ensuring the grains are fluffy and fully cooked.
Roast the Vegetables
Preheat the oven and roast the sliced eggplant and zucchini until tender. This method intensifies the flavors and adds a delicious caramelization, enhancing the overall taste of the dish.
Assemble the Bowls
Layer the cooked couscous with roasted vegetables, fresh cucumbers, roasted peppers, olives, and feta cheese. This assembly technique allows for a beautiful presentation and ensures that each element can be enjoyed in each bite.
Serve
Drizzle the vinaigrette over the assembled bowls and garnish with parsley. Serving immediately maintains the freshness of the vegetables and the vibrant flavors of the dish.
FAQ
Can I use other types of couscous?
Yes, you can use different types of couscous, such as regular or pearl couscous, but cooking times may vary.
What can I substitute for eggplant?
You can substitute eggplant with other vegetables such as bell peppers or mushrooms.
Is the dish suitable for vegan diets?
To make this dish vegan, simply omit the feta cheese or use a vegan cheese alternative.
Can I prepare the vinaigrette in advance?
Yes, the vinaigrette can be made ahead of time and stored in the refrigerator for a few days.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat the couscous and vegetables gently before serving.
Conclusion
This wholesome dish featuring whole wheat couscous, roasted vegetables, and a delightful red wine garlic vinaigrette makes for a nutritious and satisfying meal. Each ingredient complements the others, creating a flavorful and visually appealing bowl that can be easily adapted to suit your taste preferences or seasonal produce availability.
Grilled Chicken and Vegetable Couscous Bowl
Add grilled chicken breast to the bowl for a protein boost, enhancing your meal’s heartiness while retaining the flavorful roasted vegetables and vibrant vinaigrette.
Quinoa and Chickpea Salad
Substitute the couscous with quinoa and mix in canned chickpeas for additional plant-based protein. Toss in some cherry tomatoes for extra freshness.
Herbed Tofu and Stir-Fried Veggies
Integrate marinated and stir-fried tofu with the roasted vegetables for a vegetarian-friendly option. Use tamari instead of vinaigrette for an Asian twist.
Leafy Greens Addition
Incorporate a base of mixed leafy greens like spinach or arugula under the couscous and veggies, adding an extra layer of nutrients and freshness to the dish.
Spicy Harissa Variation
Mix in a dollop of harissa paste in the vinaigrette for a spicy kick. This combination pairs well with the roasted vegetables and adds a new flavor dimension to the dish.
Walnut and Dried Fruit Garnish
Sprinkle chopped walnuts and dried cranberries or apricots over the bowl for added crunch and sweetness, creating a delightful contrast to the savory flavors.
