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  • Writer's pictureMeagan Currell

couscous salad with feta and fresh dill

Updated: Jan 9, 2023

This couscous salad is made with crispy roasted eggplant and broccoli, topped with lots of fresh dill and a drizzle of olive oil which gives this salad so much flavor! Enjoy this salad on it's own, or add more protein to make it a larger meal.


1 1/4 cup cooked couscous

1 head of broccoli

1/2 medium-sized eggplant

avocado oil spray

1/4 cup feta

1 tbsp olive oil

3 tbsp fresh chopped dill

1/4 tsp sea salt

1/4 tsp black pepper

recipe (makes 2 servings)

  1. cook couscous according to package instructions

  2. preheat oven to 350F

  3. chop head of broccoli into small florets

  4. diced eggplant into 1/4" thick cubes

  5. add broccoli and eggplant to a sheet pan and spray with avocado oil, toss to coat

  6. season with salt and pepper and place into oven to cook for 25-30 mins

  7. add couscous to a medium-sized mixing bowl along with roasted broccoli and eggplant

  8. add feta and a drizzle of olive oil

  9. add fresh dill to salad, toss and enjoy!

prep time: 45-50 mins

nutrition per serving: 392 calories, 18g protein, 39g carbohydrate, 15g fat, 14g fiber, 972 mg sodium.


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