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Roasted Veggie Couscous
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5 from 5 votes

Roasted Eggplant Couscous Salad

Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: DINNER, kids, LUNCH, recipes, salad + dressing, vegan, vegetarian
Cuisine: kids, Lunch, salad + dressing
Servings: 10 servings
Calories: 49kcal
Author: Dani Spies

Ingredients

  • 1 eggplant cut into 1-inchcubes (about 4 cups)
  • 1 onion chopped up
  • 2 bell peppers I like touse two different colors for visual appeal
  • 1.5 cups of whole-wheatcouscous
  • 1 15- oz can of low sodium chickpeas drained and rinsed
  • 2 tbsp of capers finelychopped
  • 1/3 cup thinly slicedscallions
  • 1/3 cup walnuts
  • The juice and zest of onelemon
  • 1 tbsp of olive oil
  • Salt and pepper to taste

Instructions

  • Pre-heat oven to 400.
  • Make couscous according tothe instructions on the box.
  • Place eggplant, onions, andbell peppers in a large bowl and toss with 2 tsp of the olive oil, salt andpepper. Place on a rimmed bakingsheet and pop in the oven for 25-30 minutes, stirring half way through.
  • Once the veggies have cooleda bit, place them in a large bowl and toss with lemon juice, lemon zest,capers, and chickpeas. Addcouscous to the bowl and stir it all together.
  • Finish the dish with thefresh chopped scallions and walnuts.
  • Drizzle with one more teaspoon of olive oil right before serving. Enjoy!!
  • Makes about ten 1-cupservings.

Nutrition

Calories: 49kcal | Carbohydrates: 6g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 188mg | Fiber: 2g | Sugar: 3g | Vitamin A: 755IU | Vitamin C: 32.2mg | Calcium: 12mg | Iron: 0.3mg