Nutrition for Runners: Couscous with Roasted Tomatoes and Eggplant

imageTonight’s recipe is one my wife came up with today. It went well with dinner and will also serve for a few lunches this week. It is also a great option if you are looking for a meatless option.

To make this recipe:

  • Take one eggplant and cut into 1 inch cubes.
  • Cut the top off a bulb of garlic.
  • Roast the eggplant and garlic in the oven for approximately 30 minutes at 375.
  • To make dressing squeeze the garlic into a food processor and combine with 1/2 cup of pine nuts and 1/4 cup of oil.
  • Roast some cherry or grape tomatoes.
  • Make couscous according to package.
  • Combine dressing with the coucous at the same time you add water.
  • Add roasted tomatoes, eggplant and dry basil.

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