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  • Writer's pictureMeagan Currell

pearl couscous and roasted eggplant salad

I wanted to make a recipe using pearl couscous, and I had a request to make a GERD-friendly (aka recipe for acid reflux) on tiktok so this beauty is the finished product! I started thinking about low acidity vegetables and low-fat dressings and cheeses to add! the result is roasted eggplant, sautéed green beans and bell peppers, a drizzle of tahini, and a dollop of nonfat chobani greek yogurt with lemon and parsley. Option to add roasted chickpeas, hemp seeds, or low-fat feta for extra protein.


Hope you enjoy! xo

ingredients

1 medium eggplant

1 tbsp Trader Joe's umami seasoning

1 diced red bell pepper

1 cup green beans (cut into thirds or fourths)

salt and pepper to taste

2 tbsp olive oil

1 cup cooked pearl couscous

1/2 container nonfat plain greek yogurt

1 tbsp lemon juice

1-3 tbsp chopped, fresh parsley

1 tbsp tahini

recipe (makes 2 servings)

  1. preheat oven to 375F

  2. cut 1 medium eggplant into cubes about 1/2” thick

  3. place into a sheet pan and drizzle with olive oil, Trader Joe’s umami seasoning, and sea salt

  4. cook for 45 mins, flipping eggplant over halfway through cooking

  5. add diced bell pepper and green beans to pan over high heat with olive oil

  6. toss for ~5 mins so vegetables are blistered but still crunchy

  7. cook pearl couscous according to instructions on package

  8. while the couscous cooks make the yogurt dip by mixing greek yogurt with 1 tbsp lemon juice and 1 tbsp chopped parsley leaves

  9. plate salad starting with cous cous, baked eggplant, red peppers, and green beans

  10. add a drizzle of tahini over couscous and veggies

  11. add a large dollop of the Greek yogurt dip, sprinkle with fresh parsley and enjoy!


prep time: 1 hr

nutrition per serving: 750 calories, 28g protein, 100g carbohydrate, 19g fat, 19g fiber, 260mg sodium.



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