Couscous with Roasted Eggplant, Tomatoes and Beans
Ingredients
- 1 small eggplant, cut into cubes
- 2 Tbsp olive oil
- ½ tsp dried oregano
- ½ pint grape tomatoes
- 1 (6-oz) pkg Israeli couscous
- 1 (15-oz) can cannellini beans, drained and rinsed
- 1 Tbsp red wine vinegar
- ½ cup crumbled feta cheese
Instructions
- Preheat oven to 425°F.
- Toss together eggplant, 1 Tbsp oil and oregano on a greased rimmed baking sheet.
- Bake 15 minutes, turning once, until browned and tender.
- Add tomatoes; cook 5 minutes longer.
- Meanwhile, prepare couscous according to package directions; transfer to a serving bowl.
- Stir in eggplant and tomatoes, 1 Tbsp oil, beans, vinegar, feta cheese, and salt and pepper to taste.
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