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Brining for Turkey, Pork & Chicken 
- Courses: Dinner, Lunch, Main Courses, Side Dishes
- Cuisine: Mediterranean
- Seasons: Fall Feasting, Winter Warmers
A Mediterranean-inspired vegetarian entree…
Ingredients
- For:
- 4 servings
- 1 3/4-lb eggplant, cut into 1-inch cubes
- 4 large plum tomatoes, quartered lengthwise
- 3 Tbsp Extra virgin olive oil
- 2 Tbsp sherry wine vinegar
- 1 Tbsp Urban Accents Roma
- salt and pepper
- 1-1/2 cups couscous
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped flat-leaf parsley
- Preparation: 5 min
- Cooking: 40 min
- Ready in: 45 min
Instructions
- Preheat oven to 450F.
- Place eggplant and tomatoes on rimmed baking sheet; toss with oil and vinegar. Sprinkle with Roma and salt and pepper to taste.
- Roast until eggplant is tender and golden brown, stirring occasionally, about 40 min.
- Combine couscous with 2-1/4 cups water in med saucepan and bring to a boil. Remove from heat, cover and let stand for 5 min. Fluff with a fork
- Transfer couscous to a platter. Top with roasted eggplant and tomato mixture. Sprinkle with feta cheese an parsley.
