📂 Rice & Pasta
#Vegetarian
#Fiber
#Mediterranean
Whole-Wheat Couscous with Roasted Vegetables and Feta
🥗 A Mediterranean-inspired dish full of textures. Sweet roasted vegetables with the salty touch of feta cheese.
🛒 Ingredients
- 150g Whole-wheat couscous
- 1 Eggplant
- 1 Zucchini
- 1 Red pepper
- 50g Feta cheese
🥗 Whole-Wheat Couscous: A Feast of Vegetables and Textures
Whole-wheat couscous is a wonderful alternative to traditional pasta. By keeping the whole grain, it offers more fiber and a slightly nutty flavor that pairs perfectly with oven-roasted vegetables. This dish is an example of nutritional balance: we have the complex carbohydrate of the cereal, the fiber and vitamins of the vegetables, and the protein and fats of the feta cheese. It is a recipe that can be enjoyed both warm and cold, making it an excellent option for weekly meal prep. Roasted vegetables concentrate their natural sugars, providing a sweetness that contrasts magnificently with the salty and acidic point of the feta.
🌿 Why is it exceptionally healthy?
- Long-Lasting Energy: The whole grain avoids glucose spikes and provides prolonged satiety.
- Colorful Antioxidants: The mix of zucchini, eggplant, and red pepper provides a wide range of protective phytonutrients.
- Source of Calcium: Feta cheese, consumed in moderation, provides calcium and high-quality protein.
👨🍳 Step-by-Step Preparation
- Roasting Vegetables: Cut one zucchini, one eggplant, and one red pepper into cubes. Roast with EVOO and salt at 200°C for 20 minutes.
- Couscous Prep: Place 150g of whole-wheat couscous in a bowl. Add the same volume of boiling salted water and cover for 5 minutes.
- Hydration: Once the time has passed, fluff with a fork to separate the couscous grains.
- Mixing: Add the hot roasted vegetables to the couscous bowl so they soak up their juices.
- Salty Touch: Crumble 50g of feta cheese over the mix.
- Final Dressing: Drizzle with a little lemon juice, chopped fresh mint, and a thread of EVOO. Mix gently and serve.
