This dish took a different turn than expected, but I believe it became much better than the original.
Originally, I was supposed to roast zucchini, onion, and tomatoes and add it to couscous with feta, basil, and lemon. I’m sure that would have been tasty, but I decided I wanted more roasted eggplant.
Then I did not really feel in the mood for a lemony flavour…..and soon the feta was completely forgotten. Instead, the roasted eggplant took center stage.
4 servings whole wheat couscous
1 small red onion, peeled and chopped
1 large eggplant, peeled and diced
2 large roma tomatoes, quartered
extra virgin olive oil
Servings: 4-6 servings
Heat oven to 500oF. Toss eggplant and tomato in olive oil and garlic powder and spread evenly on baking sheet. Cover with aluminum foil loosely, and bake for half an hour, or until eggplant reaches desired tenderness. While eggplant and tomatoes are roasting, saute the onions in a little olive oil in a small pan. When finished, set aside. In that same pan, prepare the couscous according to package directions. When ready, combine couscous, onions, eggplant and tomatoes in same dish. Add sweet basil generously and salt to taste. Enjoy!