When you have goals to meet and tummies to fill, Hercules Bowls are here to bring you the strength you need to make it through your crazy day! These veggie-filled bowls bring you a taste of the Mediterranean thanks to the creamy feta cheese, tender couscous, and tangy vinaigrette dressing. You’ll almost feel immortal after chowing down on this nourishing dish… yeah, it’s that good. Ready in a flash as bright as lightning, Hercules Bowls will be saving the day, one lunch at a time!
Ingredients
For the bowl:
- 3/4 cup whole-wheat couscous
- 1 (3.75-pound) globe eggplant, halved and sliced
- 2 medium zucchinis, sliced into 3/4-inch rounds
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- kosher salt, to taste
- ground black pepper, to taste
- 2 Persian cucumbers, sliced
- 3/4 cup jarred roasted red peppers, drained
- 1/2 cup pitted kalamata black olives
- 2 ounces feta cheese, crumbled
- 2 tablespoons fresh parsley leaves, chopped
For the vinaigrette:
- 3 tablespoons red wine vinegar
- 2 tablespoons extra-virgin olive oil
- 1 1/2 teaspoons Dijon mustard
- 1 clove garlic, minced
- 3/4 teaspoon dried oregano
- 1 1/2 tablespoons water
- kosher salt, to taste
- ground black pepper, to taste
Directions
Step 1 –Preheat the oven to 425 degrees F.
Step 2 –Cook the couscous according to the package directions.
Step 3 –Place the eggplant and the zucchinis in a single layer onto the prepared baking sheet.
Step 4 –Cover the veggies with 2 tablespoons of the oil, 3 cloves of the garlic, the salt, and the pepper and toss to coat.
Step 5 –Bake the veggies until they are tender, about 12-15 minutes.
Step 6 –While the veggies roast, in a bowl, whisk the red wine vinegar, the remaining olive oil, the Dijon, the remaining garlic, the oregano, the water, the salt, and the pepper together.
Step 7 –Divide the cooked couscous into bowls and top with the roasted eggplant, the roasted zucchini, the cucumbers, the red peppers, the olives, the feta, and the parsley.
Step 8 –Drizzle the bowls with the dressing and serve.
