Mediterranean Couscous
Mediterranean Couscous
8 ounces of Mediterranean style vegetables, prepared
Olive oil
Salt and pepper
4 ounces of dry couscous
Approximately 2 ounces of feta cheese
Approximately 2 ounces of pitted, sliced black olives
Place a selection of prepared Mediterranean vegetables such as eggplant, zucchini, red onion, and peppers in a baking tray and top with a little olive oil. You’ll need approximately 8 ounces of chopped vegetables.
Preheat oven to 350F. Bake vegetables for approximately 15 to 20 minutes.
Meanwhile cook 4 ounces of couscous according to package instructions – but replace the water with the same amount of vegetable broth for more flavor. Fluff couscous with fork and add 1 tablespoon of olive oil and a little bit of salt and pepper to taste. Mix through.
Serve couscous topped with Mediterranean vegetables and a sprinkle of chopped feta cheese and olives.
Eggplant Parmesan (LOW FAT)
Ingredients:
1 eggplant pared and sliced 1/2″ thick
1 egg white, lightly beaten with 2 tablespoons water
1/2 cup seasoned italian bread crumbs
1 cup reduced fat spaghetti sauce
3/4 cup shredded fat free mozzerella cheese
Grated Parmesan cheese for garnish
Instructions:
Coat eggplant with egg white, then dust with bread crumbs. Arrange on baking sheet and bake at 350 degrees F for 30 minutes. Flip and bake 10 more minutes until browned. Spread sauce in bottom of a square baking dish. Arrange half eggplant over sauce. Add half cheese. Repeat layering pattern. Bake 350 degrees F for 30 -40 more minutes. Eggplant should be tender when done. Sprinkle with a small amount of grated parmesean cheese at serving time.
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