Mediterranean Cous Cous Bowl


  • 1 med eggplant
  • 1 large red bell pepper
  • 16 oz sliced white mushrooms
  • olive oil
  • rosemary
  • red pepper flakes
  • 2 garlic cloves
  • 1 cup cous cous
  • 1 container grape tomatoes
  • .25 cup white balsamic vinegar
  • 5 oz arugula
  • 1 lemon, juiced
  • .25 cup sundried tomatoes
  • .25 cup shredded parmesan
  • .5 cup shredded mozzarella


  • Preheat oven to 425F. Dice eggplant and slice bell pepper. Spread eggplant, pepper, and mushrooms across sheet pan, keeping separate. Distribute garlic throughout. Toss mushrooms in oil, rosemary, salt and pepper; bell peper in oil, salt, and pepper; and eggplant in oil, salt, pepper, and red pepper flakes. Bake until everything is tender
  • Bring 1c salted water to a boil. Once boiling, add cous cous, remove from heat and cover.
  • Slice cherry tomatoes in half and toss in 1 tbsp olive oil, 1 tbsp balsamic, salt and pepper.
  • Toss arugula in 1 tbsp olive oil, 3 tbsp balsamic, lemon, juice and salt.
  • Fluff cous cous with fork and stir in sundried tomatoes and par.
  • Combine everything in bowl, including mozzarella. Enjoy!


Calories: 495
Protein: 18 gm
Carbs: 60 gm
Fat: 21 gm
Fiber: 11 gm