A healthy and easy winter dinner featuring couscous, eggplant, and a variety of flavorful ingredients. Packed with plant protein, fiber, and healthy fats, this dish keeps well in the fridge.
1: Prep 1 cup of whole wheat couscous according to package directions.
2: Slice eggplant in half and score. Season with salt, pepper, garlic powder, and olive oil. Roast scored side up in the oven at 375°F for 30-40 minutes until soft.
3: Prepare the filling with 1 cup of couscous, 1 diced roasted red pepper, 1/4 cup chopped kalamata olives, and 1/2 cup crumbled feta. Season with salt, pepper, garlic powder, lemon juice, and olive oil.
4: Once the eggplant is done roasting, scoop out the cooked eggplant and cut it into 1/2 inch cubes. Add to the filling.
5: Add in 1/2 can of chickpeas into the filling then refill the hollowed eggplants.
6: Add back to the oven at 375°F for 10 minutes or until heated through.
7: Top with basil, olive oil, and lemon juice.
