Ingredients
- 300 g cooked couscous (~100 g dry)
- 200 g zucchini, cubed
- 200 g eggplant, cubed and roasted
- 150 g red pepper, strips
- 80 g red onion, wedges
- 60 g feta
- 1 tbsp olive oil
- squeeze of lemon
- ¾ tsp oregano
- 1.5 g salt
Method
- Toss zucchini, eggplant, peppers and red onion with olive oil, oregano and salt; roast at 220 °C for 25 minutes.
- Cook couscous in 200 ml boiling water, covered, 5 min. Fluff.
- Toss couscous with roasted veg and lemon juice. Crumble feta over.