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)
cook couscous according to package instructions
preheat oven to 350F
chop head of broccoli into small florets
diced eggplant into 1/4" thick cubes
add broccoli and eggplant to a sheet pan and spray with avocado oil, toss to coat
season with salt and pepper and place into oven to cook for 25-30 mins
add couscous to a medium-sized mixing bowl along with roasted broccoli and eggplant
add feta and a drizzle of olive oil
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.