The quickest Mediterranean-inspired POWER BOWLS! In less than 30 minutes, with cucumbers and a red wine vinaigrette, this dish is made with roasted eggplants, zucchinis, bell peppers, fresh cucumbers, feta, and olives! Low-carbohydrate, nutrient-rich and filling!

This is not a traditional donut; it gives me the energy to last the entire day.

The roasted eggplants, zucchinis, bell peppers, and cucumbers, along with a red wine vinaigrette that is tangy, are enough to make me forget about the donuts.

Wait. This is a bold-faced Lie. Naturally, I miss the donuts.

It’s fine. These bowls are the

I also developed the bad habit of munching on the cucumbers before eating my bowl.


1/4 cup whole wheat Couscous

Half and slice a one 3/4-pound globe aubergine

Slice 2 medium zucchini into 3/4-inch round slices

Olive oil two tablespoons

Three cloves garlic, minced

Black pepper and Kosher Salt

Sliced Persian cucumbers 2

1/4 cup jarred roasted peppers, drained

1/2 cup pitted kalamata black olives

Two ounces of crumbled feta

Fresh parsley leaves, two tablespoons


Red wine vinegar, three tablespoons

Extra virgin olive oil, two tablespoons

Dijon Mustard, 1 1/2 teaspoons

One clove of garlic, minced

1/4 teaspoon dried oregano

To taste, add Kosher Salt and freshly ground Black Pepper


Whisk together red vinegar, olive, Dijon, garlic, and oregano with 1 1/2 tablespoons of water for the red wine garlic dressing. Season to taste with salt and pepper.

Preheat oven to 425 degrees F.

Cook couscous as per the instructions on the package; set aside.

Add eggplant and zucchini to the baking sheet in one layer. Add garlic and olive oil; season to taste with salt and black pepper. Gently combine by gently tossing.

Place in the oven and bake for 12-15 minutes or until tender.

Divide the couscous into bowls. Top with red peppers, eggplant, zucchini, cucumbers, olives, and feta.

Garnish with parsley if you wish. Serve immediately.

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