Couscous Loaf With Feta, Eggplant, And Onion Recipe

Name: Couscous Loaf With Feta, Eggplant, And Onion
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups water; 1 1/2 cups uncooked couscous; 1 teaspoon turmeric; 1/2 teaspoon salt; 2 teaspoons olive oil; 2 cups diced eggplant; 1 cup diced zucchini; 1/2 cup chopped bottled roasted red bell peppers; 1/2 cup diced onion; 2 teaspoons dried oregano; 3 garlic cloves, minced; 1/2 cup drained canned chickpeas (garbanzo beans); 1 cup (4 ounces) crumbled feta cheese; 1 large egg; Cooking spray

Servings: persons

3 cups water
1 1/2 cups uncooked couscous
1 teaspoon turmeric
1/2 teaspoon salt
2 teaspoons olive oil
2 cups diced eggplant
1 cup diced zucchini
1/2 cup chopped bottled roasted red bell peppers
1/2 cup diced onion
2 teaspoons dried oregano
3 garlic cloves, minced
1/2 cup drained canned chickpeas (garbanzo beans)
1 cup (4 ounces) crumbled feta cheese
1 large egg
Cooking spray

1
Preheat oven to 325u00b0.
2
Bring water to a boil in a medium saucepan; gradually stir in couscous, turmeric, and salt. Remove from heat. Cover and let stand 5 minutes. Fluff with a fork.
3
Heat oil in a large nonstick skillet over medium-high heat. Add eggplant and next 5 ingredients (eggplant through garlic); saute 4 minutes. Combine eggplant mixture, couscous, chickpeas, feta, and egg. Coat a 9 x 5-inch loaf pan with cooking spray; line with parchment paper, allowing the parchment to extend over outside edges. Spoon couscous mixture into pan, pressing firmly to pack. Fold parchment over top of couscous mixture. Bake at 325u00b0 for 45 minutes or until set. Cool on a wire rack 10 minutes. Unfold parchment; invert molded couscous mixture onto a platter. Cool 15 minutes. Slice; serve warm.

396

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 cups water, 1 1/2 cups uncooked couscous, 1 teaspoon turmeric, 1/2 teaspoon salt, and more.

Yes, Couscous Loaf With Feta, Eggplant, And Onion falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Couscous Loaf With Feta, Eggplant, And Onion

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions