couscous salad with Summer Vegetables

Ingredients

• Feta Style Cheese

  Violife

  3 cm cube or 30g

• Eggplant

  Raw

  1 eggplant, unpeeled (approx 1-1/4 lb) or 548g

• Red bell pepper

  Sweet, raw

  2 medium or 238g

• Carrots

  Raw

  2 medium or 122g

• Tomatoes

  Whole, canned

  1 cup or 242g

• Olive oil

  Salad or cooking

  5 tbsp or 68g

• Onions

  Raw

  2 medium or 220g

• Salt

  Table

  ½ tsp or 3g

• Sunflower seed kernels

  Seeds, dried

  2 tbsp or 18g

• Parsley

  Raw

  1 cup or 60g

• Lemon juice

  Raw

  2 tsp or 10g

• Couscous

  Cooked

  ¾ cup, cooked or 118g

• High Protein TVP Textured Vegetable Protein

  Bob's Red Mill

  ¼ cup or 25g

Directions

1. Preheat the oven to 390 degrees F.
2. In a pot bring 1 3/4 cups of water to boil and add the couscous. Let it simmer for 10 minutes
3. While the couscous cooks, cut the vegetables and mix them in a big bowl, adding 2-3 tbsp olive oil and 1/2 tsp sea salt. When everything is well coated with oil and salt, place the vegetables on a baking paper lined baking tray. Roast in the oven for about 25 minutes, tossing it carefully after 10 minutes of roasting.
4. Cut the onions in rings and heat 2 tbsp olive oil in a pan on medium heat. Add the onion rings and let them sauté for a good 5 minutes.
5. In another pan heat the sunflower seeds on medium heat, until they turn gold brown and start to smell.
6. Chop the parsley (and dice the feta cheese).
7. Mix the cooked rice and couscous, oven roasted vegetables, onion rings, parsley, feta cheese, and lemon juice in a big bowl. Add the sunflower seeds and TVP on top, garnish with some extra parsley and serve.
8. Recipe inspired by: http://livingthehealthychoice.com/wild-rice-salad-with-summer-vegetables/

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